Keto Mocha Mousse Cigars

Allergens

Dairy, Soy (from chocolate)

Ingredients

• 1 cup heavy cream
• 8 oz dark chocolate, finely chopped
• 1/4 cup strong brewed coffee
• 1 tbsp unsweetened cocoa powder
• 2 tsp vanilla extract
• 1/2 cup erythritol or preferred sweetener, to taste
• Optional: ground cinnamon for garnish

Instructions

1. In a saucepan, heat the heavy cream until it starts to steam but not boil. Remove from heat and add chopped dark chocolate. Stir until smooth and glossy.
2. Add brewed coffee and mix well.
3. Stir in cocoa powder, vanilla extract, and sweetener. Adjust sweetness as desired.
4. Chill the mixture in the refrigerator for at least 2 hours or until it starts to set.
5. Whip the chilled chocolate mixture with an electric mixer until it forms soft peaks.
6. Spoon the mousse into a piping bag fitted with a round tip.
7. Pipe the mousse onto parchment paper in 4 inch long cigars, about 2 inches apart.
8. Dust with cinnamon for added flair and aroma.
9. Freeze until firm, at least 30 minutes.
10. Serve cold, allowing the mousse to thaw slightly before indulging in its velvety richness.

Chef’s Insight

The key to these mousse cigars is the perfect balance between the rich chocolate and bold coffee flavors, along with a delicate texture that melts in your mouth.

Notes

Adjust the sweetness of the mousse to your preference, adding more or less erythritol as needed.