Chocolate Mousse Cake


In a blender, mix 3 cups milk of whole or skimmed milk + 4 scoops of Syntrax Nectar Chocolate Truffle or Syntrax Matrix Perfect Chocolate ( + 1/2 cup of cocoa powder + 2 tsp stevia + 3 tsp corn starch. Beat in a blender until it becomes a cream. Cook over low heat and stir until it boils and thickens. Freeze in a silicone or stainless steel pan greased with coconut oil at least 4 hours. Enjoy!

Recipe by Syntrax Ambassador Dani Adolfi @danii_adolfi

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