Nothing beats a quick and easy last minute dessert! I really like how easy it is to have one base recipe and simply swap out the flavor of coffee creamer and you end up with a limitless amount of options! I can’t stress the importance of not skipping the step of putting the bowl and beaters in the freezer it really will make your life easier!
3 Ingredient Mousse
(Adapted from The first Year)
cup chocolate chips (milk, dark or white - depends on the flavor you want!) I used Ghirardelli milk chocolate
1 tsp vegetable oil
1/4 cup coffee creamer (pick your favorite flavor!)
3/4 cup heavy cream
Place a metal mixing bowl and beaters in the freezer for 10-15 minutes.
In a small pot over low heat on the stove, combine the chocolate chips and vegetable oil, stirring occasionally with a spatula until melted. Allow the chocolate to cool to room temperature.
Remove the chilled mixing bowl and beaters from the freezer. Add the coffee creamer and heavy cream, beat for 5 minutes until soft peaks form.
Add the melted chocolate into the bowl, beat the mixture for 2-4 more minutes, or until stiff peaks form and the mixture becomes more mousse like and airy.
Divide the mousse into smaller serving dishes. Refrigerate for at least 1 hour, but the longer the better. The longer the mousse sets in the fridge, the less “pudding” like it will be and the more mousse like it will become.