Red velvet mousse

Instructions

1. Steam or microwave beetroot until tender. When cool enough to handle, peel and discard skin. Process beetroot in a food processor until almost smooth. Add half the cream and process until smooth. Cool.
2. Combine cocoa, 75g chocolate and remaining cream in a small saucepan over low heat. Cook, stirring, for 2–3 minutes or until mixture is melted and smooth. Remove from the heat. Whisk in egg yolks. Set aside to cool slightly.
3. Meanwhile, using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add xylitol, beating well until xylitol has dissolved. Gently fold cooled chocolate mixture into egg-white mixture until just combined. Fold in pureed beetroot mixture.
4. Spoon mousse into six ¾-cup (185ml) serving dishes. Cover and place in fridge for 4 hours or until firm. Grate remaining chocolate over mousse to serve.