How To Make: EASY CHOCOLATE MOUSSE

EASY CHOCOLATE MOUSSE

Chocolate Mousse can’t get easier than this. Perfect for restaurants that want to serve a small, elegant dessert, requiring little time and only two ingredients. Your dining guests won’t believe this mousse isn’t made from egg whites in the French tradition!

Makes as much as you want

Rich’s Whipped Non-Dairy Topping, I used 2 cups liquid

dark unsweetened cocoa powder, as desired


Pour Rich’s Whipped Non-Dairy Topping in bowl. Whip with wire whisk till it forms stiff peaks. This will take a few minutes, so take your time. Transfer to refrigerator to chill overnight.

The next day the whipped cream will be thicker. Don’t immediately stir it.

Add dark cocoa powder to taste, stirring and folding it into the whipped cream till evenly distributed. Use as much as you want.

Transfer to very small dessert dishes or small souffle cups.

Draw a flat knife over the top to create a flat, even surface. Refrigerate till ready to serve.

Notes: Once assembled and refrigerated, this mousse will last several days. It won’t separate.

It needs no additional whipped cream for topping.

The whipped topping is already sweetened, so it needs no more. It needs no vanilla either. It’s all about the chocolate, and it is so good!

http://richwhip.com

RICH'S WHIP CREAM 1

RICH'S WHIP CREAM 2



BLACK STRIPE

Advertisements

come back soon.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s