Chocolate Mousse and Whipped Cream


1/2 cup Organic Whipping Cream
1/2 cup Coconut-Almond Milk (Califia Farms)
2 tbsp Coconut Oil
2 ounces Unsweetened Chocolate, chopped
2 tbsp Cocoa Powder
1/4 cup powdered Swerve Sweetener
1/2 tsp Espresso Powder
2 large eggs


In a small pan, combine cream, coconut-almond milk and coconut oil. Bring to a full boil and then remove from heat.
In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
Add eggs and blend again until smooth.
Pour into 4 dessert cups and chill at least one hour.

For Super thick and tasty Whipped Cream made in the Blendtec:

Just 1-1/4 cup cream, a little powdered Swerve (3 tbsp) and a dash of vanilla.  Wasn’t sure it was going to set – directions said 30-40 seconds but it wasn’t done.  I put it back on low and it started getting thicker almost right away.  So I’d say 50 seconds on low was more like it.



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