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      Chocolate Mousse

      • March 10, 2016
      640 640 Curry Girls Kitchen

      chocolate mousse in a cup - 1 (1)

      Chocolate Mousse

      4-5 oz. chocolate: bittersweet, semi sweet, favorite chocolate bar or morsels (1 bakers chocolate baking bar is 4 oz.) (Enjoy Life chocolate morsels or chunks)
      ½ C milk: whipping cream (extreme richness & decadence), cow milk, half and half, hazelnut or almond milk (alternative dairy free milks work great!)
      2 Tbl. organic cane or coconut nectar
      1/3 C or 1 3 oz. container of whipped cream cheese (Nancy’s cultured) (omit if making Dairy free or vegan)
      1 16 oz. Container thawed So Delicious Coconut whip topping or 16 oz. container fresh made whipping cream
      Small ramekins for individual cups
      Chocolate shavings for garnish


      • In a small pot, heat chocolate bar or morsels with 2 Tbl milk on very LOW heat, stirring so not to burn. Remove from heat once melted.
      • Beat sugar into cream cheese. (If omitting cream cheese, omit sugar too)
      • Add remaining milk, warm chocolate mixture and beat until smooth
      • Gently fold chocolate mixture, not stir, into whipped topping or whipped cream.
      • Scoop chocolate mousse into 4-6 small ½ C ramekins
      • Garnish with chocolate shavings. Used a micro plain or cheese grater

      chocolate mousse in a cup - 1 (2)