Sunday, June 23, 2019

Chocolate Chip Mousse Pie in a Jar

Chocolate Chip Mousse Pie in a Jar
I love desserts that are already portioned out. They’re easy to grab out of the fridge and enjoy without worrying about overindulging. These little desserts are so satisfying and delicious. The creamy mousse and the dark chocolate cookie get it all, and without the hassle of baking!

Chocolate Chip Mousse Pie in a Jar
Makes 6 servings

Chocolate Cookie Crust:
3/4 cup almond flour
2 tablespoons unsweetened special dark cocoa powder
1 tablespoon powdered erythritol 
A pinch of salt
1 teaspoon vanilla extract
1 tablespoon + 1 teaspoon refined coconut oil, melted

Chocolate Chip Mousse:
4 ounces cream cheese, room temperature
2 tablespoons salted butter, room temperature
1/4 cup creamy peanut butter (no sugar added), or other nut butter of choice
1 tablespoon powdered erythritol 
12 drops monkfruit extract or stevia to taste (or add another tablespoon of erythritol)
1-1/2 teaspoons vanilla extract
1/2 cup heavy cream (or canned full-fat coconut milk)
3 tablespoons sugar free chocolate chips, chopped (such as Lily’s)

Optional Garnishes:
3 teaspoons sugar free chocolate chips
3 teaspoons chopped peanuts or other nut of choice

1. To make the Chocolate Cookie Crust: With a fork, mix together the almond flour, cocoa powder, erythritol and salt in a medium bowl until no lumps remain (you may pulse this mixture in a food processor, if desired). Add the vanilla extract and melted coconut oil and stir until the mixture is coated and resembles coarse crumbs. Divide equally between six small jelly jars or serving dishes (about 2 TB in each jar). Gently press down to create an even layer; set aside.

2. To make the Chocolate Chip Mousse: Add the room temperature cream cheese, butter and peanut butter to a mixing bowl. With a hand-held or standing mixer, whip on high until the mixture is well combined. Add the erythritol, monkfruit drops, vanilla extract and heavy cream. Beat until the mousse is quite fluffy and smooth. Taste and adjust sweetening, if needed. Fold in the sugar free chocolate chips. 

3. Divide the mousse equally between the six jars or serving dishes. If desired, top each dessert with a few sugar free chocolate chips and 1/2 teaspoon of chopped nuts. Place lids on jars and refrigerate until ready to serve.

Mousse Pie in a Jar
Nutritional Information per serving: 351 calories, 8.5 g carbohydrate (3.8 g dietary fiber, 1.4 g sugars), 33.2 g total fat (14.8 g saturated fat, 0 g trans fat), 60 mg cholesterol, 168 mg sodium, 51.5 mg calcium, 106 mg potassium, 584 mg Vit A, 1 mg iron, 7.5 g protein. Net carbs per serving: 4.7 grams

Photos and recipe by Kathy Sheehan, copyright 2019
All rights reserved. Please do not duplicate without the author’s permission.

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