Chocolate Almond Mousse

DIRECTIONS

1. Place chocolate and coconut oil in a microwave-safe bowl and heat on high for 30 seconds at a time, stirring between each interval, until completely melted. Set aside.
2. In a large bowl or the bowl of a stand mixer fitted with the whisk, beat heavy cream and almond extract until whipped. Set aside 1 cup for topping and transfer the rest to a small bowl.
3. Using the stand mixer and whisk, beat cream cheese and monk fruit until cream cheese is light and fluffy.
4. Slowly pour chocolate into cream cheese and whip until chocolate and cream cheese are combined.
5. Add whipped cream and beat on high for 5-7 minutes or until very light and fluffy.
6. To serve, fill small glasses with mousse, and top with reserved whipped cream and toasted almonds.