Eggless Chocolate Mousse is made with only three ingredients, and is a decadent and impressive dessert that’s perfect for the festive season!
The type of heavy cream makes a big difference. I suggest using whipping or heavy cream that has more than 30% fat content. The higher the fat content, the easier it’ll be to whip the cream. Chill your mixing bowl, beater and whipping cream in the fridge before whipping the cream. The colder everything is, the easier and faster it is to whip cream. Beat the heavy cream on high speed for a few minutes, until soft peaks start to form. But don’t over whip the cream either because it may become butter. It’s best to keep a close eye while beating the heavy cream.