Bake Believe’s Semi-Sweet Mousse with Berries (Paleo/Keto Friendly)

Yield: 4-6 servings

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Freezer Time: 2 hours
• Total Time: 2 hours and 20 minutes

Ingredients:

• 1 (13.5-ounce) can plus 6 tablespoons coconut cream (the kind that can make whipped coconut cream), divided
• ½ tablespoon powdered stevia
• 1 tablespoon water
• ½ teaspoon powdered unflavored gelatin
• 1 cup whole plus 1 tablespoon finely chopped Bake Believe ^® Semi-Sweet Baking Chips, divided
• Pinch of salt
• 4 strawberries, sliced, or more as desired
• 12 fresh raspberries, or more as desired
• 12 fresh blackberries, or more as desired

Instructions:

1. Place a large metal bowl in the freezer for 10 minutes.
2. Add the 13.5-ounce can of coconut cream to the chilled bowl along with the stevia powder, and whip until medium peaks form. This will make about 3 ½ cups of whipped coconut cream. Place in the refrigerator.
3. Place the water in a heatproof bowl and sprinkle the gelatin over it. Allow the gelatin to bloom for 10 minutes.
4. In a separate heatproof bowl, place the remaining 6 tablespoons of coconut cream and 1 cup whole semi-sweet baking chips.
5. In a double boiler, melt the bloomed gelation. Alternatively, microwave in 30-second increments, stirring in between, until melted.
6. In a double boiler, melt the semi-sweet baking chips and coconut cream. Alternatively, microwave in 30-second increments, stirring in between, until melted.
7. Stir the gelatin mixture into the coconut cream semi-sweet mixture until well incorporated. Set aside for 10 minutes to cool slightly. Fold the coconut whipped cream into the chocolate mixture 1 at a time. Place the chocolate mousse mixture in the refrigerator for at least 2 hours, preferably overnight.
8. Serve the mousse with the sliced strawberries, raspberries, and blackberries. Sprinkle with the remaining 1 tablespoon chopped semi-sweet baking chips and enjoy.