Ingredients:

4 tbsp cocoa powder
1/4 cup cocoa butter
4 tbsp coconut oil
1/4 cup heavy whipping cream
3 packets/1 tbsp trivia or
erythritol (swerve)
1/4 chopped macadamia nuts
1 baking mold/tray or ice tray
works

Directions:

1. In small bowl pour in heavy cream then whip up until it gets thicker.

2. In a separate small microwave safe bowl melt the cocoa butter and coconut oil.
Then add the cocoa powder and sweetener, mix into melted chocolate form.

3. Begin to slowly pour the melted chocolate into the thickened heavy cream,
folding the cream over the chocolate resulting in a mousse texture.

4. 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.

5. Remove chocolate mousse from fridge and mold tray from freezer then pour the
mousse into the chilled tray.

6. 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.

2-3 chocolates per serving

Servings: 4