Low Carb Chocolate Mousse

80 grams Almonds
5.3 tbsp Cocoa, dry powder, unsweetened
0.5 serving Coffee - Instant - Nescafe - 1.7g
15 grams Butter, salted
150 mL Half and Half Cream
230 grams Cream Cheese
30 grams Canderel dark chocolate

For crust: Lightly toast almond (crushed) in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip! Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the mousse For mousse: Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined. Fold in whipped sour cream. Pipe or spoon mousse mixture into the crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Serving Size: 6 portions

Number of Servings: 6

Recipe submitted by SparkPeople user RONELLVN.