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Post by April B. on Jan 6, 2003 12:19:08 GMT -6
Chocolate Mousse Four 1/2 cup servings
1 teaspoon un-flavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 1/2 cup sugar 1/4 cup HERSHEY'S cocoa 1 cup (1/2 pint) cold whipping cream 1 teaspoon vanilla extract
In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is clear. Cool slightly. In small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; bat until well blended. Spoon into serving dishes. Refrigerate about 30 minutes before serving. Cover; refrigerate leftover desserts. Four 1/2 cup servings.
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