You’ve spooned Chocolate Mousse.
You’ve topped it with berries.
You’ve probably eaten it straight from the jar while standing in front of the fridge.
Now it’s time to whip it.
This Chocolate Mousse Whipped Cream takes one of our most devoted-to flavors and turns it into something lighter, fluffier, and ready to pile onto basically anything.
And because everyone’s ritual looks a little different, you can make it with classic heavy whipping cream or your favorite dairy-free whipping cream. 🙏
What You’ll Need
- 1 cup cold heavy whipping cream
or 1 cup cold dairy-free whipping cream - ⅓ cup Chocolate Mousse Coconut Cult
- 1–2 tablespoons powdered sugar, optional
- ½ teaspoon vanilla extract, optional
- Tiny pinch of sea salt
Keeping it dairy-free? Use your favorite plant-based whipping cream or the thick cream from a well-chilled can of full-fat coconut cream.
How to Make It
Start cold. Cold cream, cold bowl, cold beaters, it makes the whipping part much easier.
Whip your cream of choice until it reaches medium peaks: fluffy, structured, and able to hold its shape.
Now Fold this part, don’t beat. 👍
Add about ⅓ cup of Chocolate Mousse to the whipped cream and gently fold until everything is combined.
Want it even chocolatier? Add a little more. Just go slowly so you don’t lose all that beautiful fluff.
Finish with powdered sugar, vanilla, or a tiny pinch of sea salt if you’re feeling it.
Chill for about 20–30 minutes before serving.
Serve it Your Way
Strawberries. Pancakes. Brownies. Cake. Banana bread. Waffles. Fresh berries.
Spoon it between cake layers.
Dollop it onto hot chocolate.
Add it to your next dessert situation.
Or skip the formalities and eat it straight from the bowl.
No judgment here. 👀
One more reason to worship 🍫🥥
