Chocolate Mousse

  

Yield: 6 servings 
Preparation Time: 15 minutes 
Cooking Time: 10 minutes 

Ingredients: 
- 4 organic egg yolks 
- ½ cup Swerve 
- ¼ cup cacao powder 
- ¼ cup water 
- 1 cup whipping cream 
- ½ cup unsweetened almond milk 
- ½ teaspoon vanilla extract 
- ¼ teaspoon salt 


Directions: 
1. In a bowl, add the egg yolks and beat well. Set aside. 
2. In a pan, add the Swerve, cacao, and water and beat until well combined. 
3. Add the cream and almond milk and beat until well combined. 
4. Cook until just heated, stirring continuously.  
5. Immediately remove from the heat and stir in the vanilla extract and salt. Set aside to cool slightly. 
6. Add about one tablespoon of warm chocolate mixture into the bowl of egg yolks and beat until well combined.  
7. Slowly add the remaining chocolate mixture, beating continuously until well combined. 
8. Transfer the mixture into five ramekins. 
9. In the bottom of the Instant Pot, arrange a steamer trivet and pour in 1 ½ cups of water. 
10. Place the ramekins on top of the trivet. 
11. Secure the lid and place the pressure valve to the “Seal” position. 
12. Select “Manual” and cook under “High Pressure” for about 6 minutes.  
13. Select “Cancel” and carefully do a “Quick” release. 
14. Remove the lid and transfer the ramekins onto a counter to cool completely. 
15. Refrigerate to chill before serving. 


Nutrition Information per Serving:  
Calories: 129 
Fat: 12.2 grams 
Carbohydrates: 3.7 grams  
Protein: 3.6 grams