Doesn’t that title sound like an almond Reese all swirled up? You can totally use peanut butter (or any nut butter) in place of the almond butter. I just so happen to be allergic to peanuts, hence the almond butter usage. This recipe was “thought of” because I didn’t have enough dark chocolate and didn’t want to not have mousse. What’s a girl to do? Add almond butter of course!
The principles are similar to the regular dark chocolate Belgium mousse recipe. The only difference if the amount of chocolate required and that this recipe is for 3 servings. Best part? This little bit of heaven is less then 200 calories aka my key word when it comes to dessert.
60g of Dark Chocolate (I used Hershey’s Special Dark Chocolate)*
2 1/2 Tbsps of Almond Butter (I used Barney Almond Butter)
1 Packet of Stevia (or 1/2 Tbsp Your Choice)
3 Tbsps of Sugar Free Coconut Milk (I used So Delicious)*
2 Medium Egg’s Egg Whites (or One Whole Large Egg)*
Dash of Salt
Break chocolate in a small pot into small pieces and add almond butter, Stevia and coconut milk. Melt chocolate mixture on a low flame. Once chocolate mixture is melted, add egg whites with a dash of salt.
- *Feel free to use Sugar-Free dark chocolate to make the mousse sugar free! (I haven’t tried this).
- *Feel free to use almond or soy milk. You can even use regular milk or half and half to make it creamier.
- *You can also lower the calories by using Better N’ Peanut Butter! (I haven’t tried this myself either)
- *You can use a large whole egg if you don’t mind the extra fat.