1 1/2 c whipping cream
1/4 – 1/3 c cocoa powder (dutch preferred) sifted, use 1/3 c for dark chocolate flavor
1/4 – 1/2 c powdered sugar use a 1/4 c for dark chocolate flavor
1/4 t almond extract (opt)
In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form. Add almond extract if desired. Whip until stiff peaks form. Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses. Enjoy immediately or refrigerate until ready to serve. Note: Chilling your mixing bowl will help the cream whip more easily. Sift cocoa powder to avoid dark flecks in mousse. Add 1/4 c powdered sugar to start. If added sweetness is desired add additional sugar up to an additional 1/4 c.