Easy Chocolate Espresso Mousse


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.

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