Does anyone have a recipe for sugar free chocolate mousse/truffle cake?

I can find them online for sale, but i want to make one myself!


(check out the one on 1-800dessert.com, it is so incredible looking)Does anyone have a recipe for sugar free chocolate mousse/truffle cake?
Sugar-Free Chocolate Mousse - Low Carb Recipe





Sugar-free low carb chocolate mousse is rich and creamy with less than 4 net carbs per serving. The slight bit of gelatin helps stablize the mousse so you can make it in advance. Fast and easy to prepare.


INGREDIENTS:





* 1 tsp unflavored gelatin


* 1 Tbsp cold water


* 2 Tbsp boiling water


* 1 cup Splenda


* 1/2 cup unsweetened powdered cocoa (Ghiradelli preferred)


* 1/8 tsp salt


* 1 cup heavy whipping cream


* 1 tsp vanilla extract


* Optional topping: whipped cream lightly sweetened with Splenda


* Light dusting of unsweetened cocoa powder





PREPARATION:


Chill a medium mixing bowl in the refrigerator.





Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute.











Chocolate Truffle Cake


4 ounces bittersweet or semisweet chocolate, cut into small pieces


3 tablespoons, heavy cream


1 tablespoon unsalted butter


2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)


8 fresh perfect raspberries, optional





For the Chocolate Cake:


5 ounces bittersweet chocolate, cut into small pieces


5 ounces unsalted butter, cut into small pieces


3 eggs, at room temperature


3 egg yolks, at room temperature


1/2 cup sugar


5 tablespoons plus 1 teaspoon all-purpose flour


Whipped Cream, optional


Ice Cream, optional





For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.





Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.





For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.





In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.





Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.





Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.Does anyone have a recipe for sugar free chocolate mousse/truffle cake?
Delicious Sugar-Free Chocolate Mousse





A guilt-free version of this favorite dessert.





Who would guess that you could have the smooth flavor and texture of this rich dessert with minimal fat and calories? But you can, thanks to sugar-free pudding mix and fat-free whipped topping, which save you a whopping 32 grams of fat.





Number of Servings: 4


Preparation Time: 5 minutes





You Will Need:





2 cups fat-free milk


1 package sugar-free chocolate instant pudding mix


4 ounces fat-free whipped topping





What to Do:





1. Pour milk into a medium bowl and add the pudding mix. Stir until dissolved.


2. Stir in the whipped topping.





Per serving: Calories 105, fat 0 g





Tips:


To dress up the mousse while adding minimal calories, sprinkle shaved dark chocolate on top or serve with sliced bananas or strawberries.
Sugar-Free Chocolate Mousse - Low Carb Recipe





Sugar-free low carb chocolate mousse is rich and creamy with less than 4 net carbs per serving. The slight bit of gelatin helps stablize the mousse so you can make it in advance. Fast and easy to prepare.





INGREDIENTS:


1 tsp unflavored gelatin


1 Tbsp cold water


2 Tbsp boiling water


1 cup Splenda


1/2 cup unsweetened powdered cocoa (Ghiradelli preferred)


1/8 tsp salt


1 cup heavy whipping cream


1 tsp vanilla extract


Optional topping: whipped cream lightly sweetened with Splenda


Light dusting of unsweetened cocoa powder








PREPARATION:


Chill a medium mixing bowl in the refrigerator.





Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.





In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.





Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.





May be made a day in advance.





Yield: 4 (1/2 cup) servings with less than 4 net carbs per serving
I don't have an answer but I am still going to be looking and when I find one I will email it to you. Do you want the mousse or the truffle or both?