MOCHA TRIFFLE CUPS

Recipe adapted from Joanna Gaines

Pulse 10 Catalina Crunch chocolate COOKIES in food processor until crushed

In medium saucepan, melt

6 oz semisweet Lilly’s CHOCOLATE

1/4 cup ALLULOSE

1 tsp ESPRESSO POWDER

pinch of SALT

and 2 and 1/2 tbsp WATER until melted and smooth, stirring often

Set aside to cool slightly

In large bowl, whisk 3 large EGGS YOLKS and

1/2 tsp VANILLA

Whisking constantly, slowly add about 1/4 of the chocolate mixture to temper eggs, pour in remaining mixture and mix with beaters until well blended

In separate stand mixer with clean dry bowl, beat 3 EGG WHITES until stiff, fold into chocolate mixture until throughly combined, do not over mix

Layer mousse and cookie crumbs in glasses, top with homemade WHIPPED CREAM

and SHAVED CHOCOLATE

Chill in fridge for at least 1 hour up to 1 day