Ingredients
- For the cream cheese mixture:
- 8 ounces cream cheese, softened
- 3 tablespoons sour cream
- 2 tablespoons butter, softened
- 1 1/2 teaspoons vanilla extract
- 1/3 cup granulated stevia erythritol blend*
- 1/4 cup unsweetened cocoa powder
- 3 teaspoons instant coffee powder
- For the whipped cream mixture:
- 2/3 cup heavy whipping cream
- 1 1/2 teaspoons granulated stevia erythritol blend*
- 1/2 teaspoon vanilla extract
Directions
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In a medium bowl, beat cream cheese, sour cream, and butter with an electric mixer until smooth.
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Next, blend in the vanilla extract, sweetener, cocoa powder, and coffee powder until incorporated. Set aside.
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In a separate bowl, beat whipping cream until soft peaks form.
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Add sweetener and vanilla extract and beat until stiff peaks form.
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Fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it. Be sure to not deflate the bubbles. Fold in the remaining 2/3 of the mixture until the whipped cream is evenly incorporated.
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Transfer the mousse into serving dishes and refrigerate until set before serving (about 2 1/2 hours).