We have been making this simple chocolate mousse for over 15 years. Top brownie bites, peanut butter cupcakes or layer between chocolate hazelnut cake and finish with a glossy ganache. So unexpected and easy to throw together with basic pantry ingredients! I love whipping this up a day or two in advance and having something simple to serve at a moments notice or for an unexpected guest. Just keep in your fridge and pipe into cute jars, flutes or mini silver cups like these.
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These are great disposable pastry bags, great if using multiple colors for a cake! No need to rinse and start over.
Use these extra large cupcake frosting tips to change up the texture of your frosting, mousse
These pastry tips are a great option for more detailed work like flower petals, writing out happy birthday I’m sorry I ruined your surprise party, good ol’ lemon icing or chocolate drizzle.
Vintage silver Servingware is my weakness. What’s yours!!? Here is a link for a similar set I found on ETSY! Just one left so who is the lucky reader going to be this week? 🤸♀️🤸♀️
Here is a good cocoa powder to start with, we love these organic cacao nibs.
Chocolate mousse with cocoa nibs
1+1/2 bricks of cream cheese (room temp)
1+1/2 cups sugar
2 teaspoons vanilla (real good stuff)
3/4 cups unsweetened cocoa powder
2+1/4 cups heavy cream (whipping)
cocoa nibs for garnish
(love the bitterness and almost mocha flavors that come from good quality nibs+the ultra sweetness from the mousse) these nibs are from a trip we went on earlier this year to Costa Rica.
BEAT together cream cheese, sugar, vanilla on medium speed in tour kitchen aid mixer. Then crank it up to high until mixture is light and fluffy-about 2 minutes. Reduce speed+add in cocoa powder a scoop at a time until fully incorporated -another 2minutes.
WHIP the cream on high-in another bowl until medium-firm peaks form. With a rubber spatula, fold in half the whipped cream into the chocolate mixture-making sure not to overmix or deflate. When almost no white streaks remain, fold in the rest of the whipped cream, cover and refrigerate for about 2 hours. TRANSFER to a pastry bag fitted with a large star-tip nozzle +fill each flute with a few swirls of rich chocolate heaven. GARNISH with chocoalte shavings, cinnamon or crushed peppermint for Christmas time, Graham cracker crumbles over the top with a toasted mallow for any day of the year or serve with Valrhona chocolate flakes, macadamia nuts, maldon salt or Costa Rican cocoa nibs. Or put out a fancy tray and let your guests decide.
We celebrated these two cuties Beckham and Darby turning 14! We had a chocolate and puffed pastry berry tart option.