Ingredients
- 2 scoops Chocolate RWScoop-up
- 150g Dark Chocolate
- 2 tbsp Melted Butter
- 2 tbsp Cocoa powder
- 1 tsp Coffee powder
- 2 cups Whipped Cream
- 1/2 tsp Vanilla Extract
Add chocolate, butter, cocoa and coffee powder to a microwave-safe bowl and melt in the microwave at 30-second intervals, giving it a quick whisk after every 30 secs till the chocolate is melted and smooth. Add RWScoop-up and whisk till combined. Fold in the cooled chocolate mixture into the whipped cream till fully incorporated. Use a piping bag to pipe the mousse into serving jars or ramekins. Refrigerate for 2 hours until chilled. Decorate with more whipped cream and chocolate shards before serving.