• Mike Roberts

Eggless Chocolate Mousse



Ingredients ¼ cup water 3 Tbsp. sugar 1 cup semisweet chocolate chips ¼ tsp. kosher salt ¼ tsp. ground cinnamon 1 cup heavy whipping cream Fresh raspberries and blueberries Chocolate shavings

Directions Place water and sugar in a small saucepan over high heat and bring to a boil. Remove from heat and add chocolate chips, salt and cinnamon. Stir until melted. Let cool to room temperature.

When chocolate has cooled, use the whisk attachment of a stand mixer or an electric hand mixer to beat whipping cream for 3-5 minutes or until stiff peaks form. Add a large spoonful of whipped cream to chocolate and stir to combine. Gently fold chocolate mixture into the remaining whipped cream until completely combined.

Divide mousse into 4 bowls and refrigerate for at least 1 hour. Garnish with berries and chocolate shavings.

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