Frozen coffee-mascarpone fat bombs

Ingredients

for 6 servings

• Mascarpone100 g (3.5 oz)
• Coconut cream50 g (1.8 oz)
• Coconut oil40 g (1.4 oz)
• Erythritol20 g (0.7 oz)
• Instant coffee3 g
• Vanilla extract2 g

Directions

1. Melt the coconut oil in a bain-marie or in the microwave for 30 seconds, then leave it to cool off the heat.
2. In a bowl, whisk the mascarpone with the coconut cream, the erythritol, the instant coffee and the vanilla extract until smooth and airy.
3. Whisk in the warm coconut oil in a thin stream, still beating, for an even emulsion.
4. Pour the mixture into silicone molds and smooth the surface.
5. Freeze for at least 1 hour, until fully set.
6. Turn out just before serving and eat well chilled.