Dark Chocolate Mousse from Fresh Table

Chef Louise Snowden
Chef Meredith Trombly
We developed this recipe with food safety in mind as it contains no eggs.
Dark Chocolate Mousse
1/2 gallon Heavy Cream, preferably Snowville Creamery or Organic Valley
1 cup Cocoa (dry powder)
1 cup Confectioner's Sugar (or more to taste)
Pour the cream into a Kitchen Aid Mixer Bowl, sift the cocoa & confectioner's sugar over the cream.  With a whisk attachment, turn the mixer to medium speed.  Beat the cream until soft peaks are formed.
Serve with berries and enjoy!  (Can also be piped into chocolate cups).