Ingredients
- 2 tsp cocoa powder
- 9 oz Lilly’s Chocolate Chips
- 2 Tbsp Harlan's Homemade Peanut Butter or any keto approved peanut butter
- 2 tsp coffee granules
- 8 eggs seperated
- 1 cup strawberries halved
- 2 tsp hot water
Instructions
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Beat the egg whites until they stiffen up and set on the side.
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Melt the chocolate chips for 15 second intervals in the microwave until fully melted.
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Mix the coffee into the hot water then the cocoa and mix well until both fully dissolved.
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Once the chocolate is melted fully, immediately add in one egg yolk at a time, whisking well after each addition.
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Whisk in the cocoa/coffee mix and the peanut butter very well until fully combined.
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Fold the chocolate and egg white mixture together one spoonful at a time, then refridgerate until serving.
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Serve with strawberry slices on top of each mousse cup or on the whole serving bowl.
Recipe Notes
