- 1 cup heavy whipping cream
- 1 1/2 tbsp cocoa powder
- 2 tbsp allulose powdered
Pour the cream into a medium bowl. Using a whisk, a hand blender, or stand mixer with whisk attachment, whisk on low for approximately 3 minutes, or until soft peaks form.
Add the cocoa powder and allulose. Continue whisking (slowly at first, until the powdered ingredients are incorporated) until hard peaks form.
- You can stop whisking at hard peaks stage, or continue to whisk just past the hard peaks form, to where the mousse is quite stiff.
- You can store leftover mousse in the refrigerator for a few days.
- Use more or less cocoa powder and sugar, depending on your own taste.
Calories: 210kcal | Carbohydrates: 3g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.