This four-ingredient chocolate mousse is whipped from heavy cream, cocoa powder, vanilla, and a sugar substitute. The mixture is beaten to peaks, then frozen for a firmer dessert texture.
Ingredients
- 1 cup heavy cream
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla
- 2 tablespoons sugar substitute of choice
- Lily’s dark chocolate chips, optional, for topping
Whip and Freeze
- Add the heavy cream, cocoa powder, vanilla, and sugar substitute to a mixing bowl.
- Whip until the mixture forms peaks and holds its shape.
- Transfer to a freezer-safe dish or individual cups.
- Add a few dark chocolate chips on top if desired.
- Freeze for 2 hours.
Whipping Notes
Start with chilled cream and a clean bowl. Mix slowly at first so the cocoa powder does not scatter, then increase the speed as it becomes incorporated.
Stop whipping once stable peaks form; continuing too long can make the cream grainy. The chocolate-chip quantity is not fixed, so keep the optional topping light. Serve after the stated freeze, allowing a brief softening period only if the mousse is too firm to spoon.
