Melt ingredients in a bain marie (double boiler), stirring constantly. Put in a ramekin and refrigerate. Makes 1 serving.
The secret to this recipe is the cacao butter, which lends a thickness and richness to the mousse. Feel free to use just cocoa powder or just carob powder.
For a SUF option, consider using Lakanto or another stevia blend as a sweetener.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
Who Loves Free Recipes?
**Clicking on affiliate links will send ya off to buy somethin'. Or lookin' at purty pictures of food.
You're welcome to share these FREE recipes. Just give credit where credit is due, would ya? Foodie:
Cat Wilson. Right-o.