I giggled when I saw what Jonathan had sent me in an email. I had asked my youngest son to forward the photo he took of my mousse. In the subject line, it read simply: "Mouse". Just like with the word "dessert", if one leaves one 's' out, it becomes desert, as in a hot and dry, sandy desert.

Easy, rich chocolate mousse – freeze until more solid for an ice cream-like treat says my hubby. The grated chocolate takes the chocolatey taste up a notch and adds texture contrast. I have several mousse recipes in my cookbooks – Creamy Delight Orange Mousse, Chocolate Mousse, Chocolate Coconut Mousse, Double Chocolate Whirl, and Snow Pudding.

8 oz spreadable cream cheese
1 ¼ cups coconut milk (from a can)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar
½ cup powdered erythritol
1/3 cup cocoa
1 tsp xanthan or guar gum
½ oz unsweetened baker’s chocolate, grated

In food processor, process cream cheese. Add coconut milk; process. Add liquid sweetener, powdered erythritol, cocoa and xanthan or guar gum. Process until smooth and thickened. Sprinkle each serving with grated chocolate shavings. Serve immediately or chill and serve later.

Nutritional Analysis: 4 servings
4 servings: 362.3 calories; 8.9 g protein; 35.3 g fat; 5.1 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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