Base

• Pre-heat the oven to 180°C
• In a mixing bowl, combine the almond flour, 30g of stevia and the cocoa powder
• Melt 50 g of butter on low heat in a small boiling pan (you can also use a microwave), then add it to the bowl
• Mix until evenly combined
• Form a layer in a baking tin, and press down using a glass
• Bake for 10 minutes, then sit to cool down

Mousse

• Melt 150 g of chocolate and 50 g of butter in a pan (or the microwave)
• Once melted, add the rest of the stevia and stir
• In a large bowl, beat the egg whites until they form stiff peaks
• If you are doing this by hand, add three drops of lemon juice to make it easier. Alternatively, use an electric mixer
• Pour the melted mixture in a second bowl. Add a third of the egg whites and gently fold
• Once evenly mixed, add the second third. Repeat until everything is mixed
• Break the rest of the chocolate in small chips, and gently fold into the mousse
• Pour in the baking tin (make sure it has cooled down)
• Place in the fridge for a few hours before eating