Hard boiled egg chocolate mousse

silvana @silvanaketovores
Cooking Instructions
- 1
Put hard boiled eggs and HWC in food processor on high. Blend until creamy
- 2
Add all other ingredients, and blend on medium.
- 3
Scrape sides, check sweetener and adjust. Blend again until creamy.
- 4
Serves 8 to 10 small mason jars.
- 5
Keeps 4 days or more in fridge.
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