Easy Chocolate Espresso Mousse

Ingredients:

1-1/2 cups heavy whipping cream
¼ cup CocoaX cocoa and espresso blend
½ cup powdered sugar
¼ tsp almond extract

Chill a metal mixing bowl for 10 minutes in the freezer.  Add heavy whipping cream and beat until thick.  Add remaining ingredients and beat until soft peaks form.  Divide into individual serving bowls.  Keep refrigerated until ready to serve.  I garnished mine with fresh blueberries, but also tastes great plain.

Like this? Share on Social Media!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

Leave a comment