Chocolate Mousse

2/3  cup raw or organic cream

10   drops stevia liquid

2     tablespoons xylitol

1     cup raw or organic milk, or coconut milk

1     tablespoon cocoa powder

1     teaspoon agar agar 

Chopped nuts and cut fruits as desired (optional)

• Put cream in a mixing bowl. Turn the mixer on slow speed and gradually add stevia drops, then xylitol. Set at a higher speed and beat the cream until it forms soft peaks.

• Put milk, cocoa powder and agar agar in a small sauce pan and heat on low. Stir occasionally  until agar agar is dissolved. You can always use a blender to speed up the process.

•  Let the mixture cool down (5-10 minutes.)

• Gradually mix cream and milk mixture together. Make sure that you get a smooth and uniform mixture.  Now would be a good time to add chopped nuts and cut friuts into the mousse before it becomes gelatinized.  Transfer to a dish and refrigerate. 

Tip: In order to have a white color layer, omit cocoa powder and make another mousse layer on top of the first one after the first layer has been gelatinized.