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
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