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Ingredients5 m servings 139
Original recipe yields 4 servings
- Combine cream, cocoa powder, espresso powder, almond extract, stevia, and sea salt in a large bowl. Beat using an electric mixer until mixture is light and fluffy and holds its form. Transfer to a serving bowl or individual serving dishes.
- Serve sprinkled with chocolate chips plus additional cocoa powder or espresso powder to taste.
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- Cook's Notes:
- For a vegan version, substitute canned full-fat coconut cream for the whipped cream. Refrigerate overnight, and then cream only the solid top part of the can.
- You can use vanilla extract in place of almond, if you prefer. Feel free to use your favorite low-calorie sweetener.
Per Serving: 139 calories; 12.8 8.1 1.4 41 93 Full nutrition
ReviewsRead all reviews 2
Not a good flavor. But I had to use vanilla extract instead of almond. If anybody else makes this, I would love to hear what they think. Very creamy. If there were something else to sweete...