No cooking involved, and it just doesn't get much easier than this for an elegant dessert. I like to pipe the mousse into small shooter glasses for a lovely presentation. Everybody has room for a mini dessert! Chilling the bowl and beaters will result in a better whipped cream.
Ingredients
- ⅓ cups heavy cream: 1 piece
- powdered sugar: 0.5 cup
- unsweetened cocoa powder: 0.33333 cup
- Philadelphia Whipped Cream Cheese KFT: 0.66667 cup
- powdered sugar: 2 Tbsp
- almond extract: 0.5 tsp
- chocolate: 1 Tbsp (grated)
Metric Conversion
Stages of cooking
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Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
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Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
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Spoon or pipe mousse into small serving dishes. Top with grated chocolate.
