Chocolately and rich, this recipe will serve a crowd. You can easily cut it in half for smaller groups or for larger servings. To eliminate the sugar, try powdered monk fruit blend, or try the Chocolate Pots de Creme Recipe.
In a standing mixer fitted with the whip attachment, place cold heavy cream. On a piece of wax paper or parchment, sift the cocoa powder and powdered sugar together to eliminate any lumps. Using parchment as a funnel, pour the cocoa powder-sugar mix into the mixer.
On low speed, begin to mix the mousse. Start on low or you will be wearing the cocoa powder. Whip the cream until powder starts to incorporate, stopping occasionally to scrape down the sides. As the mousse starts to smooth out, add the vanilla and increase speed to high. Whip the mousse until stiff.
Place mousse in 18” disposable bags fitted with a wide star tip. Twist top and close with a rubber band. Refrigerate until serving time. When ready to serve, snip off point of piping bag and pipe into vessel of choice. Garnish with plain or sweetened whipped cream and berries.
Alternatively spoon the mousse into glasses, cups or ramekins to serve.
Notes
To pipe the mousse, use an 18" disposable piping bags and wide star tips. This quantity should nicely fill 16-4 ounce chocolate cups and enough bite sized chocolate cups for a big crowd as part of a dessert buffet.Note - To reduce sugar, use monk fruit/allulose powdered sugar. It's terrific.