2-3 chocolates per serving
4 tbsp cocoa powder
1/4 cup cocoa butter
4 tbsp coconut oil
1/4 cup heavy whipping cream
Vanilla stevia drops to taste
1 baking mold/tray or ice tray works
In small bowl whip up the heavy cream until it gets thicker.
In a separate small microwave safe bowl melt the cocoa butter and coconut oil. Then add the cocoa powder and stevia drops.
Mix until well combined.
Begin to slowly pour the melted chocolate into the thickened heavy cream, folding the cream over the chocolate resulting in a mousse texture.
Place the now chocolate mousse bowl in to the fridge to chill for 10-15 minutes. And place the chocolate mold tray in to the freezer.
Remove chocolate mousse from fridge and mold tray from freezer then pour the mousse into the chilled tray.
Place mold tray back in freezer for 10-15 minutes then take out and chocolates are ready to eat!
You can keep them in the tray in the freezer, fridge or ziplock bag to carry on the go.