The recipe is very easy and you can alter it to your taste. No need to use flavoring essence if you don’t want, and any of Lily’s chocolate flavors will be delicious. Florence used a darker chocolate and didn’t have any shot glasses!
You won’t crave sugary treats with these easy fun keto sweets!
- 1 3-ounce Lily’s Salted Almond Milk Chocolate Bar, chopped
- 1 cup heavy whipping cream, divided
- 1 tablespoon powdered erythritol sweetener
- 1/4 tsp coconut extract
- 1 tbsp flaked coconut
- 1 tbsp sliced almonds
Place the chopped chocolate in a medium bowl.
Heat 3/4 cup of the cream on the stovetop until simmering, then pour over the chopped chocolate. Let sit 5 minutes and then whisk to combine.
Place the bowl in the fridge and chill about 2 hours. It should quite cool to the touch and thick.
Beat the mixture until it thickens and forms soft peaks.
In another bowl, beat the remaining 1/4 cup cream, sweetener, and coconut extract.
Layer in 6 shot glasses. If your chocolate mousse won’t slip to the bottom of the glasses, pound the bottom of the glass firmly with your hand. Sprinkle each with a little flaked coconut and sliced almonds.