CLASSIC CHOCOLATE MOUSSE

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • 1 cup sugar
  • 1/2 cup Cocoa
  • 2 cups (1 pt.)cold whipping cream
  • 2 teaspoons vanilla extract
  • Sweetened whipped cream
  • Toffee Bits or MINI KISSES

Directions

  • Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften.
  • Add boiling water; stir until gelatin is completely dissolved and mixture is clear.
  • Cool slightly.
  • Mix sugar and cocoa in large bowl; add whipping cream and vanilla.
  • Beat on medium speed, scraping bottom of bowl occasionally, until mixture is stiff.
  • Pour in gelatin mixture; beat until well blended.
  • Spoon into dessert dishes.
  • Refrigerate at least 30 minutes before serving. Garnish with sweetened whipped cream, topped with toffee bits or chocolate pieces.
  • VARIATIONS:
  • CHOCOLATE MOUSSE PIE:
  • Spoon mousse into 6 or 9-oz. packaged graham cracker crust.
  • Refrigerate about 3 hours.
  • Garnish with cherry pie filling, if desired. Store covered in refrigerator.
  • CHOCOLATE MOUSSE TORTE:
  • Use frozen pound cake (10-3/4-oz pkg.), thawed. Cut horizontally to make 3 or 4 layers.
  • Place bottom layer on serving plate.
  • Spread with mousse.
  • Repeat layering.
  • Cover top and sides of torte.
  • Refrigerate about 2 hours or until ready to serve.
  • Garnish as desired.
  • Refrigerate covered in refrigerator.
  • CHOCOLATE MOUSSE PASTRY PUFFS:
  • Use 2 packages (10 oz. each) frozen puff pastry shells (6 shells per pkg.).
  • Bake as directed on package.
  • Cool completely on wire rack.
  • Spoon mousse into pastry shells.
  • Garnish with sweetened whipped cream and toffee. Refrigerate about 2 hours.
  • Garnish with sweetened whipped cream, Toffee Bits or MINI KISSES

Notes

Categories: Dessert  Mousse  Pudding 

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