Chill a mixing bowl before starting for best results.

Pour the heavy whipping cream into the chilled bowl and begin whipping until it becomes frothy and slightly thickened.

Add the sifted cocoa powder and powdered sugar. Mix gently at first to avoid splashing.

Continue whipping until soft peaks form.

Add almond extract if using.

Whip again until stiff peaks form, ensuring the texture remains light and airy.

Transfer the mousse into a piping bag or spoon directly into serving glasses.

Serve immediately or refrigerate for later. This Easy Chocolate Mousse is best enjoyed chilled.