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Low Fat Sugar Free Chocolate Mousse
1 Sachet (15ml) unflavoured gelatin
2 tablespoon cold water
1/4 cup boiling water
2/3 cup Xylitol
1/3 cup Cocoa
1 1/2 cups cold Dairy Free Low Fat Cream (Orley Whip)
1/4 teaspoon chocolate extract (optional)
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Stir together xylitol and cocoa in medium bowl; add "cream" and chocolate extract.
Beat on medium high speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff.
Pour in gelatin mixture; beat until well blended.
Leave in the fridge to set for a few hours.
I served mine with little chocolate hearts, I made from melted real chocolate and home made espresso ice-cream.
Give this a try, and see who can spot the difference.
clipped from: homemadeheaven.blogspot.com 