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LOW CARB CHOCOLATE MOCHA MOUSSENo 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 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.
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