Espresso Chocolate Mousse

About two weeks ago I shared with you my low-carb chocolate peanut butter mousse. Today I am going to share a recipe very, very similar, except this recipe is not low-carb or healthy in any way, but it is so delicious and easy to make.   I came up with this recipe a few weeks ago when I had a Mary Kay party with my friends. I wanted something that would look as good as it tasted. And believe me, it did! 🙂

Ingredients:

2 Cups heavy cream

3 Tbsp. peanut butter (I use p.b. whip)

1 cap full of vanilla ( I use madagascar)

1 Tbsp. Hershey’s special dark cocoa

2 tsp. sugar (add a 1 tsp at a time until desired sweetness is reached, 2 tsp. is plenty for me)

1 container of chocolate covered espresso beans

Directions:

Save one hand full of espresso beans for decoration, set aside. Put the rest of the espresso beans into a food processor, process until they turn to crumbs. Next in a medium to large mixing bowl add all ingredients except espresso beans. Using a hand mixer mix until a fluffy mousse is formed. Gently fold espresso crumbs in a little at a time until desired taste is reached, I say this because some people like a lot of espresso and some people like a little espresso. I happen to be one that likes a lot of espresso. Next refrigerate for at least 2 hours. To serve put the mousse in a pretty dish and top with a few espresso beans. Enjoy!