he metal bowl made a difference, it just worked well for us, so I’m giving you all of the info I have to help you replicate this process). With a mixer, whip the mixture until fluffy. It takes a couple of minutes- maybe even longer- just keep whipping on the highest speed until it starts fluffing up. Add the mousse to a frosting bag with a big tip. Pipe into sprinkle rimmed shot glass.
Low Carb Chocolate Coconut Cream Mousse 1 can full fat coconut milk (NOT the one you use in cocktails) 2 teaspoons vanilla 2 tablespoons of your favorite low glycemic sweetener (you can also use powdered sugar) 2 tablespoons of sifted cocoa powder cocoa nibs as topping fresh fruit **optional
Pumpkin Spice Mousse 1 (15 ounce) can pumpkin puree (a little bit less or more is fine, just use one can) (not pumpkin pie filling) 3 cans coconut milk, refrigerated overnight (full-fat, not the “light” kind) 1/2 cup maple syrup 1 tablespoon vanilla 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt