"Chocolatey, rich and super easy! This delightful treat will serve a crowd. Easily cut it in half for smaller gatherings!"
48 oz. (3 pints) cold heavy whipping cream (the higher the fat the better)
1 cup unsweetened Dutch process cocoa powder
1 cup powdered sugar
1 teaspoon pure vanilla
8 oz. whipping cream, whipped, for garnish
Raspberries or strawberries, for garnish
Chocolate sprinkles, for garnish, optional
Mint leaves, for garnish, optional
2-18″ disposable piping bags and wide star tips, optional
Place cold heavy whipping cream in a standing mixer fitted with the whip attachment. On a piece of wax paper or parchment, sift the cocoa powder and powdered sugar together to eliminate any lumps. Using parchment as a funnel, pour cocoa powder-sugar mix into the mixer.
On low speed, begin to mix the mousse. Start on low or you will be wearing the cocoa powder. Whip the cream until powder starts to incorporate, stopping occasionally to scrape down the sides. As the mousse starts to smooth out, add the vanilla and increase speed to high. Whip the mousse until stiff.
Place mousse in 18″ disposable bags fitted with a wide star tip. Twist top and close with a rubber band. Refrigerate until serving time.
When ready to serve, snip off point of piping bag and pipe into vessel of choice. Garnish with plain or sweetened whipped cream and berries.
To serve, spoon or pipe the mousse into martini glasses, brandy snifters or stemmed wine glasses. For an over-the-top presentation that your guests will delight over, pipe the mousse into purchased chocolate shells. From bite-sized to small bowl sized, they make an elegant presentation. Garnish with berries, whipped cream and fresh mint for more flavor and color; a treat for the eye as well as the palate.