Misty's chocolate raspberry mousse

Misty's chocolate raspberry mousse is a decadent recipe that has saved me many times during celebrations and I have passed it off on my SAD friends and family members without notice.


  • 1 Pint Heavy Whipping Cream
  • 1-8 oz. Tub of Whipped Cream Cheese or (block whipped well)
  • 3 Tbs. Unsweetened Cocoa Powder
  • ½ -¾ cup Xylitol or Erythritol
  • ½ Cup Raspberries (if frozen defrost for a few minutes)


Whip heavy cream and set aside

Mix remaining ingredients with blender and fold whipping cream in. Depending upon your taste, you may want to modify sweetener, berries or cocoa to your personal taste.

Some find that additional cream cheese (twice the amount) can add texture and taste more like a cheese cake.

For best results, the Xylitol or Erythritol can be slightly gritty so mixing it into the cream cheese 24 hours prior to soften OR put sweeteher in a coffee grinder and powder.

Dish into dessert glass or bowl, garnish with a dollop of whipped cream, a few raspberries and a sprig of spearmint.   The above picture illustrates a home made chocolate cup that my daughter thoughtfully made for my birthday one year. 

It's easy to do, just heat an 85% chocolate bar and coconut oil in a double boiler, let cool slightly and dip a bowl in the chocolate and turn upside down to set on waxed paper.

This is one of my favorite Chocolate Dessert Recipes for my low carb dinner parties. Many of my guests will agree!

Mint is one of the easiest herbs to grow even in the smallest of gardens or balconies. It comes back year after year and can be a nice compliment to many foods and beverages.

Never purchase canned whipped cream as it is a product that has been altered with chemicals and corn syrups. Once you are a heavy whip cream user, you'll soon realize that natural tastes better.

This is a Phase II recipe

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