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Chef Louise Snowden
Chef Meredith Trombly
We developed this recipe with food safety in mind as it contains no eggs.
Dark Chocolate Mousse
1/2 gallon Heavy Cream, preferably Snowville Creamery or Organic Valley 1 cup Cocoa (dry powder) 1 cup Confectioner's Sugar (or more to taste)
Pour the cream into a Kitchen Aid Mixer Bowl, sift the cocoa & confectioner's sugar over the cream. With a whisk attachment, turn the mixer to medium speed. Beat the cream until soft peaks are formed. Serve with berries and enjoy! (Can also be piped into chocolate cups).