This is a quick and easy sugar free chocolate mousse recipe adapted from the recipe at Hershey’s ® Kitchens. The only change is substituting low carb natural sweeteners in place of the sugar. I’ve tried a lot of different mousse recipes and this is my favorite because it is so simple to make and tastes great.
- In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
- Stir together erythritol, stevia and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
- Refrigerate about 30 minutes before serving.
Carbs per serving: 4 g