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  • 230g Almond Milk
  • 160g Sugar
  • 64g Terra Rossa Cocoa Powder
  • 64g Cocoa Butter
  • 100g Almond Butter
  • 30g De-odorised Coconut Oil
  1. This recipe should be done in a cool environment, about 18C-23C.
  2. Add almond milk, sugar and cocoa powder in a pot and heat up to a light simmer, mixing to dissolve the dry ingredients.
  3. In a stand mixer, with a whip attachment combine the coconut oil, cocoa butter, almond butter and hot almond milk solution. Mix on low until the fats are fully melted.
  4. Turn the speed up on high and keep whipping until the mixture drops to 23C-24C, the mixture will thicken and aerate until it forms a mousse like texture.
  5. Transfer to your serving jar and set in the chiller for at least 30 minutes before serving.
  6. Recommended to consume with dark cherries.
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