- 1 cup heavy whipping cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla
- 1/2 cup skim milk (or whole milk, almond milk, or vanilla soy)
- 1/3 cup strong coffee
- 3 Tbsp instant vanilla pudding mix (check ingredients for gluten-free)
- 2 Tbsp powdered sugar
In a medium glass or stainless bowl add the whipping cream, 3 Tbsp powdered sugar, and vanilla and whip with electric mixer on high until still peaks form. Set aside.
In a separate medium glass bowl whip the coffee, milk, pudding mix, and 2 Tbsp powdered sugar until slightly thickened, 1-2 min. It won’t be thick, but you’ll notice the change in consistency.
Gently fold in a little less than 3/4 of the whipped cream (the rest is for topping each) into the coffee mixture, being careful not to lose the fluffiness of the whipping cream. It will come together and get thick and creamy. Fill two large or four small dessert dishes with the mousse. Top each with the remaining whipped cream and top with grated chocolate shavings and chocolate curls. Refrigerate until set, about 30 minutes. You can make this a day ahead as well. Mmmm, enjoy!