
Steps
- In a mixing bowl, combine the heavy cream and vanilla extract. Whip until soft peaks form.
- In a separate bowl, whisk together the cocoa powder, powdered sweetener, instant coffee powder, and salt.
- Gently fold the cocoa mixture into the whipped cream until well combined.
- In another clean bowl, beat the egg white until stiff peaks form.
- Fold the beaten egg white into the chocolate mixture, being careful not to overmix.
- Divide the mousse into serving glasses or bowls.
- Refrigerate for at least 2 hours, or until set.
- Serve chilled and enjoy!
Ingredients
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon powdered sweetener
- 1/4 teaspoon instant coffee powder
- 1/4 teaspoon salt
- 1 small egg white
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