Make Ahead: Sweet Cocoa Mousse

Tasty and easy to make ahead!
A light and airy flavor enriched with cocoa.

100% Unsweetened Cocoa Powder, 1 Cup Heavy Cream, 2 Cups Whipped Cream, 1 TBSP Sour Cream, 2 Egg whites, 1 1/4 cups water, 2 TBSP Unsalted Butter, Vanilla Extract, Brewed Espresso or Strong Coffee.
Make a quick simple syrup by bringing a cup of water to a boil.
Slowly add the sugar.
Stir on medium low for about 7- 10 mins.
While the syrup cooks up beat the egg whites.
Beat on high speed for 10 mins until ribbons form.
Simple syrup should be ready now.
Test it on the back of a spoon, it should have a thickness and glisten like syrup. If too thick, take about 1/4 cup of water and stir.
Once it cools. Add to the egg white mixture.
Add the melted butter.
Add the cocoa, about 1/4 cup.
Add the sour cream.
Add vanilla.
Add 2 TBSP espresso or strong brewed coffee.
Add 1 TBSP and a half of heavy cream.
Beat on medium until blended.
Add whipped cream by folding in with a spoon, do not whip.
Once we’ll blended, refrigerate for 6 hours to overnight. Serve chilled in serving bowls or glasses for flair. Optional toppers, nuts or extra whipped cream.
Use a piping bag with a double coupler to get into a nice glass easily.
…Or spoon mixture into the glass and refrigerate for a few minutes for a nice frosted glass finish. Enjoy!

Copyright © 2020. Original Photography, Recipe Concept & Creation, Post by Andrea Danielle Pistella.

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