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Mexican Chocolate Mousse-
I created this recipe a while back but am just FINISHING it. LIFE HAS BEEN BUSY LATELY!
This recipe is a simple one. With few ingredients and mostly ones you have around the house… except maybe for the THM Gentle Sweet & maybe the Mexican Vanilla.
I love Mexican Vanilla! Seriously! It gives such a warm almost cinnamony flavor to whatever it is added to.
I use Danncy’s Mexican Vanilla that I buy through Amazon. Here is my affiliate link to Amazon if you would like to purchase or a few other goodies…
This is my husband’s absolute favorite dessert right now. The cool thing is it’s totally on plan and I don’t have to feel guilty about making this for him.
No sugar or any other yucky stuff in it. And if you are a Trim Healthy Mama or on a Low Carb Diet this will work for you! It’s a THM S!
- 1- 8 oz package of cream cheese (you can use 1/3 less fat kind as well)
- 1 tsp of Mexican Vanilla (I love Danncy brand but you can use regular if you don't have this, it just makes it that much better)
- 1/3 cup THM Gentle Sweet (if you are using Truvia or Pyure use 1/4 a cup, if using THM Super Sweet us 2 tablespoons, if you are using Swerve or Xylitol use 1/2 cup to 2/3 cup)
- 1/2 tsp cinnamon
- a pinch of salt
- 2 tbsp. Hershey's Special Dark cocoa powder (or whatever kind you have available)
- 1 1/2 cups of heavy whipping cream
- *sliced strawberries for topping
- *slivered almonds for topping
- Blend the cream cheese, vanilla and THM Gentle Sweet together with an electric mixer until well mixed.
- Add the cocoa powder, cinnamon, and salt.
- Blend together till combined.
- Add the heavy whipping cream.
- Blend well on high speed.
- This should only take 40 seconds or so.
- No more than 1 minute until you get a mousse consistency.
- Scoop into small bowls.
- Refrigerate for 20 minutes or until chilled (if you can wait).
- Top with whipped cream, strawberries and slivered almonds.
- You could also top with chocolate chips (Lily's is a great brand) or pecans or toasted coconut shreds.
- Should serve 5 or 6.