Sugar Free Chocolate Espresso Mousse

• Vegetarian
• Gluten free

• Refrigerated

  • 1 1/2 cups Almond milk, unsweetened
  • 2 Egg yolks

• Condiments

  • 1 tsp Double chocolate stevia

• Baking & Spices

  • 6 oz Chocolate chips, sugar-free
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 tsp Sea salt, fine
  • 1/2 cup Swerve sweetener

• Drinks

  • 1/4 tsp Espresso, instant powder

• Dairy

  • 8 oz Mascarpone cheese or cream cheese

Found on sugarfreemom.com

Description

Ingredients

• 6 ounces sugar free chocolate chips ( I used the brand Lilys Sweets)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup Swerve sweetener
• 1 1/2 cups unsweetened almond milk
• 2 egg yolks
• 1/4 teaspoon instant espresso powder
• 1/4 teaspoon fine sea salt
• 1 teaspoon double chocolate stevia
• 8 ounces mascarpone cheese or cream cheese

Directions

• Place the chocolate chips into a high powered blender and set aside.
• In a sauce pan over low heat bring the cocoa powder, swerve, almond milk, yolks, espresso, and sea salt to a simmer, whisking constantly until thickened, about 5 minutes.
• Pour this mixture into the blender to melt the chocolate.
• Blend on high until smooth.
• Add in the mascarpone cheese and liquid stevia.
• Spoon evenly into 8 ramekins or serving glasses.
• Chill 2 hours.
• Serve cold and top with whipped cream if desired.

Nutrition