Low Carb Diabetic Chocolate Mousse
Servings Prep Time
2 7minutes
Servings Prep Time
2 7minutes
Whipped Topping
  1. Place the cream, cocoa, vanilla and stevia into a food processor with the whisk attachment. You could also use an electric mixer.
  2. Beat for 30 seconds, then remove the lid and scrape down the edges with a spatula to ensure all the cocoa is mixing into the cream and not stuck on the edges.
  3. Whip for around 2 minutes or until stiff, yet soft and fudgy. Taste testing will do the trick.
  4. Once whipped to your desired consistency, spoon into 2 glasses or dessert bowls.
  5. Wash the food processor clean. Place the cream and stevia into it; then whip the plain cream for around 2 minutes until stiff yet smooth. You want the top cream a little lighter than the mousse.
  6. Use a piping tube to pipe the cream on, or alternatively just spoon the cream on top.
  7. Finish by sprinkling with a touch of cocoa.