You need to try this, it’s the Sugar-free Espresso Creme Mousse you will taste and your friends will love you for it
1 cup boiling water
2 tsp espresso coffee granules
1 Tblsp unsweetened cocoa
5g gelatin powder
200ml chilled cream
2 tbsp 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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