LOW CARB CHOCOLATE MOCHA MOUSSE
No kidding, this is it! And guess what? You’ll never know its low carb!
I’ve replaced the sugar, which is the culprit, with Splenda, a natural sugar substitute made from sugar – the good thing is your body doesn’t recognize it as sugar, so it’s non-caloric and diabetic safe.
1 teaspoon vanilla or 1/2 teaspoon almond extract
1 teaspoon instant espresso or coffee powder (optional)
1-1/2 cups whipping cream
Generous 1/3 cup unsweetened cocoa powder
3/4 cup Splenda
In a mixing bowl, dissolve espresso in vanilla. Add cream, cocoa and Splenda. Start mixing on low speed until mixture loses its chalky look. Whip on high for a minute or two – that’s it – the best low carb mousse in the world!
Tips from Rita’s Kitchen:
Garnish with fresh berries, edible flowers, or layer in a wine glass with whipped cream. This is a great filling and frosting, too, for angel food cake and makes a delicious mousse for a trifle.
©2006-2010 Rita Heikenfeld and AboutEating.com
