A dessert that feels like it took effort when it really just took a bowl and five minutes of whisking.
Well-chilled whipping cream is the key — it gives the mousse its airy texture without needing eggs.
Ingredients
- 2 cups heavy cream, cold
- ⅓ cup cocoa powder
- ¼ cup erythritol (or monkfruit)
- 1 tsp vanilla extract
Steps
- Whip the cold cream until stiff peaks form.
- Gently fold in the cocoa and erythritol.
- Add the vanilla, mix.
- Divide into glasses.
- Refrigerate 30 minutes before serving.
Per serving1/4 recipe
Fat22 g
Protein4 g
Net carbs6 g
Calories238 kcal
Our tips
Use a cold bowl and beaters so the cream whips faster and holds firmer peaks. Monkfruit swaps in for the erythritol 1:1; stevia works too, but can taste more bitter depending on the brand.