Red Velvet Mousse with Vanilla Whipped Cream
Yields: 8 servings
Prep time: 20 mins
Red Velvet Mousse:
4 ounces semi-sweet baking chocolate, coarsely chopped
2 1/4 cups heavy cream, divided
1 tablespoon McCormick® Red Food Color
1 tablespoon McCormick® Pure Vanilla Extract
1/4 cup granulated sugar
Vanilla Whipped Cream:
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon McCormick® Pure Vanilla Extract
- Microwave chocolate in medium microwaveable bowl on HIGH 1 minute; stir. Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted. Add 1/4 cup cream; stir until smooth. Stir in food color and vanilla. Let stand 10 minutes to cool slightly.
- Beat 2 cups cream and granulated sugar in large bowl with electric mixer on medium speed until stiff peaks form. Gently stir in 1/2 of the chocolate mixture with spatula until well blended. Gently stir in remaining chocolate mixture. Spoon into dessert dishes. Cover. Refrigerate until ready to serve.
- For the Vanilla Whipped Cream, beat 1/2 cup cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve on mousse