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Chocolate Mousse Cups
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a2 Milk® Whole
½ Cup Butter or margarine
½ Cup Unsweetened cocoa powder
1 ½ Cup Powdered Sugar, divided
8 oz. Plain almond cream cheese, softened
1 tsp. Vanilla extract
1 Cup Fresh raspberries
In a small saucepan, melt the butter over medium-low heat. Once melted, allow the butter to cool slightly without solidifying.
Place the milk in a mixing bowl and pour in the butter. Using a hand mixer, beat the mixture until soft peaks form.
Add the cocoa powder and ¾ of the powdered sugar to the mixture and whip.
Separately, beat the almond cream cheese. Slowly add the remaining powdered sugar and the vanilla. Mix until smooth.
Combine the whipped mixture and the almond cream cheese mixture. Stir to incorporate.
Using a pastry bag, add the mousse to small jars or dessert cups. Chill for 1 hour.
To serve, top each mousse cup with fresh raspberries.
Allergens: Milk, Tree Nuts (Almonds)
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