*I use pasteurized egg whites
*The cocoa powder is for the chocoholics like me (I don't count them, I don't mind having as much pure antioxidants as my heart desires), but sometimes I can also sprinkle the mousse with a pinch of nutmeg or cinnamon if I am in the mood for it.
*Erythritol is a zero-calorie sweetener that's completely natural. When I add it to my mousse instead of sugar, I get the all-protein, indulgent, eat-all-you-want white cloudy dessert for breakfast with just a 30 calorie "price tag". But even if you decide not to experiment with the sweeteners or you just don't have erythritol (or you can also use xylitol) on hand, even when you go with the 2 tsp of sugar, they won't add that many calories to this dessert for you to worry about. And yes, I know that a regular merengue requires much more sweetener than that. But all that sugar is added there as a stabilizer for when you bake it. And I promise that just the 2 tsp. make the whipped whites taste sweet enough to totally "indulge"!