Eggless Chocolate Mousse

 

2 cups (480ml) heavy cream

1/2 cup (50g) unsweetened cocoa powder

3/4 cup (75g) sifted powdered sugar

8 ounces (227g) cream cheese, room temperature 

1/4 cup (25g) sifted powdered sugar

1 teaspoon vanilla extract

1. whip cream, cocoa and 3/4 cup sugar until stiff peaks appear

2. whip cream cheese and 1/4 cup sugar until nice and soft

3. fold whipped cream cheese into cocoa mixture until well incorporated

4. pipe mousse into individual glasses and place in refrigerator until ready to serve