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Eggless Chocolate Mousse

In the bowl of a stand mixer fitted with a whisk attachment, whip remaining cream to medium-stiff peaks. Meanwhile, stir the chilled cocoa-base until smooth. Fold in about half of the whipped cream, and, when well combined, gently fold in the rest. Immediately divide between individual dishes, using a pastry bag fitted with a star tip, if you prefer, then cover and refrigerate at least 30 minutes before serving. If you like, garnish with shaved chocolate, Crunchy Pearls, fresh fruit, or dollops of unsweetened whipped cream.

Published at Tue, 12 Dec 2017 10:28:19 +0000