(Total Time: 10 MIN| Serves: 8)
For the mousse:
2 cups Mascarpone cheese
1 cup whipping cream, sugar-free
4 tbsp plain Greek yogurt
½ cup coconut cream
1 tbsp coconut oil, melted
3 tbsp granulated stevia
1 tsp vanilla extract
¼ tsp agar powder
For the chocolate sauce:
2 tbsp cocoa powder, unsweetened
¼ cup coconut cream
½ tsp chocolate extract
2 tsp granulated stevia
Plug in the instant pot and press the ‘’Saute’’ button. Grease the inner pot with coconut oil and add Mascarpone and Greek yogurt. Sprinkle with granulated stevia and vanilla extract. Warm up and then add agar powder.
Cook for 2-3 minutes, stirring constantly. Press the ‘’Cancel’’ button and transfer the mixture to a large mixing bowl. Add whipping cream and coconut cream. With a paddle attachment on, beat well on high speed.
Divide between serving bowls and set aside.
Now press the ‘’Saute’’ buttona gain and add coconut cream. Stir in the cocoa powder, chocolate extract, and stevia. Cook for 1-2 minutes, stirring constantly.
Remove from the pot and drizzle over chilled mousse.
Refrigerate for half an hour before serving.
Per Serving (Calories 207 | Total Fats: 18.1g | Net Carbs: 3.2g | Protein: 8.4g |Fiber: 0.3g)