Dark Chocolate Mousse & Coconut Whipped Cream
Melt dark chocolate and 1.5 oz. of heavy cream in a double boiler. Whip remaining heavy cream with SweetLeaf® Organic Stevia Sweetener until soft peaks form. Fold whipped cream into melted chocolate until fully incorporated. Set up a piping bag with a tip of your choice. Fill piping bag with Dark Chocolate Mousse and pipe into desired vessel (i.e. martini glass, mug, or bowl).
For the Coconut Whipped Cream, whip heavy cream with Coconut Sweet Drops™ until medium or stiff peaks form. Place a dollop atop the mousse and enjoy!
Recipe courtesy of Chef Marcos Castro, pastry chef at The Westin La Paloma Resort & Spa in Tucson, Arizona.