Easy Eggless Chocolate Mousse with Vanilla Bean Whipped Cream

Make whipped cream. Slit the vanilla bean down the center and scrape out seeds (caviar), place the seeds in a small bowl or measuring cup with 1 cup of heavy whipping cream. Once all the seeds have been scraped out of the vanilla pod, place the vanilla pod in the cream and allow too steep in the refrigerator for at least an hour. Next remove vanilla bean pod and add 2 tablespoons of powdered confectioners sugar, place in a medium mixing bowl and mix on medium speed for 6-7 minutes or until whipped cream stiffens.

Make ganache for the chocolate mousse. In a small saucepan add 1 cup of heavy whipping cream. Heat cream on medium high stirring frequently until bubbles just start to form but not a full boil. In a medium mixing bowl add 1 cup of semi-sweet mini chocolate chips. Add hot cream to chocolate and let sit for 30 seconds then start whisking until chocolate is completely melted. Add in espresso powder and whisk until combined. Allow ganache to completely cool on the counter and become room temperature.

Mix 2 cups of heavy whipping cream until stir peaks form. Next add in cool room temperature chocolate ganache and gently fold in until combined.

Pour chocolate mousse into dessert cups and chill in the refrigerator for a couple of hours until mousse is completely set up.

Spoon or pipe your whipped cream on your chocolate mousse and garnish with grated semi-sweet chocolate.

Enjoy!

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