Low Carb Christmas Layered Peppermint Mousse
How to Make It
Step
Recipe Steps steps 5 1 h 18 min
Step 1
Add the erythritol, cream cheese, and peppermint extract to a food processor. Blend until smooth and creamy. You may add more or less peppermint as desired to suit your personal tastes.
Step 2
Add the heavy cream to a mixing bowl. Whisk the cream vigorously until thick and fluffy. Alternatively, you can use a stand mixer with whisk attachment to whip the cream if preferred.
Step 3
Carefully fold the peppermint cream cheese mixture into the whipped cream until smooth and well combined. You can taste and add more mint if desired.
Step 4
Take 1/3 of the mousse mixture and set to one side. Add two generous tablespoons of cocoa powder to the remaining 2/3 of the mousse mixture. Gently fold the cocoa powder into the mousse mixture until well combined.
Step 5
Take half of the chocolate peppermint mousse and divide between two serving glasses or ramekins, creating your first layer. Divide the plain peppermint mousse mixture between the two glasses, creating a layer over the chocolate mousse base. Top with the remaining chocolate mixture, creating three decadent layers. Transfer to the refrigerator for an hour to chill or until ready to serve.
Ingredients
- Cream Cheese Spread – 3-½ ounce
- Cocoa Powder, Unsweetened – 2 tablespoon
- Heavy Cream by Tuscan Dairy – ½ cup
- Peppermint Extract – 1 x 1/2 teaspoon
- 100% Pure Erythritol by Now – ¼ cup