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!