Put the gelatine in a (microwave-safe) bowl, mix with 2 tablespoons of water and leave to swell for 10 minutes. In the meantime, brew the coffee.
Heat the gelatine in the microwave for 20-30 seconds until it is liquid. Gradually stir in the warm coffee with a whisk, no lumps should be left behind. Add the cocoa and stir in as well. Add sweetener to taste.
Put the bowl in a cool place and stir after about 1 hour. Possibly cool for another 30 minutes, stir again. As soon as the mixture begins to set, whip 50 ml of cream until stiff and fold in. Possibly sweeten.
Either fill the mousse in small portion bowls or simply let it set completely in the bowl and serve later on plates with two tablespoons as lobes. Serve with a dollop of cream and a few coffee beans if necessary.
Incidentally, you can also eat normal coffee beans. If you like, you can of course also use chocolate-coated beans, but they are not low-carb!
Coffee, gelatin, water and sweeteners have no carbohydrates.
50 ml whipped cream: 1.6 g carbohydrates
5 g baking cocoa: 0.4 g carbohydrates
The total portion of mocha cream mousse has 2 g carbohydrates,
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