LOW CARB DIABETIC CHOCOLATE MOUSSE
Steps:
- Place the cream, cocoa, vanilla and stevia into a food processor with the whisk attachment. You could also use an electric mixer.
- Beat for 30 seconds, then remove the lid and scrape down the edges with a spatula to ensure all the cocoa is mixing into the cream and not stuck on the edges.
- Whip for around 2 minutes or until stiff, yet soft and fudgy. Taste testing will do the trick.
- Once whipped to your desired consistency, spoon into 2 glasses or dessert bowls.
- Wash the food processor clean. Place the cream and stevia into it; then whip the plain cream for around 2 minutes until stiff yet smooth. You want the top cream a little lighter than the mousse.
- Use a piping tube to pipe the cream on, or alternatively just spoon the cream on top.
- Finish by sprinkling with a touch of cocoa.
Nutrition Facts : Calories 502 kcal, Carbohydrate 6 g, Protein 4 g, Fat 53 g, SaturatedFat 35 g, Cholesterol 203 mg, Sodium 57 mg, Fiber 1 g, Sugar 0.2 g, UnsaturatedFat 18 g, ServingSize 1 serving
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