13 Oct Caashifa's Sugar-free Espresso Creme Mousse
You need to try this, it’s the Best Sugar Free Chocolate Mousse available
1 cup boiling water
2 tsps espresso coffee granules
1 Tblsp unsweetened cocoa
5g gelatin powder
200ml chilled cream
2 Tblsps xylitol or sweetener of choice
Dissolve the espresso, cocoa powder and sweetener in the boiling water.
Pour half out and set aside.
Add gelatin to the rest and mix well.
Whisk the cream, eggs and xylitol till nice and fluffy.
Add the gelatin espresso mix and whisk till soft peaks form.
Pour into molds and refrigerate till set.
Prepared, tried and tested by: Caashifa Adams Young
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