Serves 4-5 people
3 ½ ounces of sugar free chocolate chips
2 tablespoons of xylitol
2 cups of raspberries to pair
1 teaspoon of orange zest
2 cups of vanilla coconut cream
3 large eggs
Beat the 3 egg yolks until their color becomes lighter.
Double boiler the chocolate chips until completely melted. Let it cool down a bit, and add the coconut cream. Wait 5 min and add the egg yolks.
Beat the 3 egg whites separately until they become fluffy, with white picks. Add the xylitol and the orange zest.
Slowly add the chocolate mixture with a spoon.
Pour it into a serving container and refrigerate for at least 2 hours.