Mocha Mousse

• 4 whole Eggs
• 1/2 cups Dark Chocolate Chips
• 13 cups Vegan Palm Oil Shortening
• 1 Tablespoon Organic Decaf Espresso, Finely Ground
• 1 teaspoon Cinnamon
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Coconut Palm Sugar

1. Pulse eggs in food processor for 3 minutes until fluffy.
2. Pulse in chocolate chips for 2 minutes, until well ground.
3. Pulse in shortening, espresso, cinnamon, vanilla and coconut sugar.
4. Then process for another minute.
5. Mixture will be consistency of mousse.
6. Spoon into 4 small ramekins or dessert cups and serve.
7. Caution: this recipe uses raw eggs; do not consume if you have a weakened immune system or cannot tolerate raw eggs.

eggs, chocolate chips, decaf espresso, cinnamon, vanilla, coconut palm sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/mocha-mousse/ (may not work)