Espresso chocolate popcorn mousse

A decadent, keto-friendly espresso chocolate mousse topped with airy chocolate popcorn.

This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this decadent chocolate popcorn mousse below!

RECIPE (1 serving):

Espresso chocolate mousse:
45g full fat coconut milk
2 tbsp xylitol
2 tbsp cocoa powder
2 tsp espresso powder
160g full fat cream

Chocolate popcorn:
14g lightly salted air popped popcorn
45g of 98% dark chocolate
2 tsp xylitol

Chocolate mousse:
Stir in a small saucepan on low heat the coconut milk, xylitol, cocoa powder and espresso powder until all is dissolved. Set aside to cool down. Whisk the cream until soft peaks form then gently stir in the cooled down chocolate/coffee mixture.

Chocolate popcorn:

Melt the chocolate in a the microwave at 25 second intervals. Once melted stir in the xylitol until roughly dissolved. Pour the chocolate over the popcorn in a bowl and stir until the popcorn is roughly coated. Let the chocolate popcorn dry on some baking paper.

Serve as in pictures or any how you like!


Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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