Low Carb Dessert - Chocolate Peanut Butter Mousse

 

Here is my current favorite low carb dessert recipe,

Chocolate Peanut Butter Mousse

 

 

 

1.5 oz Cream Cheese softened to room temperature

2 Tablespoons whipped Peanut Butter

1 Tablespoon Hershey's Sugar Free Chocolate Syrup

 

¾ cup plus 2 tablespoons heavy cream

3 Tablespoons Splenda (or equal of your fav low carb sweetner)

　

Place your mixing bowl (metal works best for this) and beaters (or whisk attachment) in the freezer. In a different bowl, combine softened cream cheese, peanut butter and chocolate syrup. Add 2 Tablespoons of heavy cream to your chocolate peanut butter mix and stir in until incorporated. Remove the mixing bowl from the freezer and add remaining heavy cream and low carb sweetner. Beat sweet cream mix on low speed until sweetener is completely incorporated and then increase to a medium speed. Beat on medium about 1 ½ minutes or until you see the cream starting to thicken. Add ¼ of chocolate peanut butter mix at a time to the whipped cream until it is just fully mixed, being careful not to over mix the mousse. (You may have to slow or stop the mixer if you mixture is getting too firm while incorporating the two mixtures together.)

If you eat this right after making it, it is light and airy but if you refrigerate it becomes more like a rich mousse … either way I close my eyes and pretend I am eating a low carb Chocolate Peanut Butter Pie!

Makes 2 servings at 5 carbs each