No-Egg Paçoca Mousse (Only 4 Ingredients!)

Freeze the boxed heavy cream in the freezer until it reaches a firm consistency, similar to ice cream.

Transfer the frozen heavy cream to a stand mixer and beat vigorously until it doubles in volume and becomes very fluffy, with a texture like melted marshmallow.

Melt the white chocolate, using a double boiler or short bursts in the microwave, stirring every 30 seconds to prevent burning.

Fold in half a box of sweetened condensed milk into the melted white chocolate, mixing well until it forms a ganache consistency.

Add the chocolate and sweetened condensed milk mixture to the reserved beaten heavy cream, folding gently until fully incorporated.

Crumble the 5 paçocas and fold them into the mousse, mixing until they are evenly distributed.

Portion the mousse into individual serving dishes (or small shot glasses) and place them in the refrigerator.

Refrigerate the mousse for a minimum of 3 hours to ensure it reaches the ideal final firm mousse consistency.

Garnish with crumbled paçoca and, optionally, a mint leaf before serving.