Chocolate Mousse

The wonderful thing about this is it can be made the night before you serve it, and just put the berries and whipped cream on right before serving. This mousse also makes also an extraordinary filling for a chocolate pie.




1 cup white sugar ½ cup unsweetened Cocoa Powder 2 cups heavy cream, chilled 1½ teaspoon vanilla extract 2 teaspoons unflavored gelatin 2 tablespoons cold water 4 tablespoons boiling water Whipped cream for the top Slightly sweetened strawberries or raspberries, optional but so good and quite pretty on a holiday table.

Nutritional information

No nutrition information available


Sift together sugar and cocoa in medium bowl; Add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. 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 by stirring well with a fork until smooth. Do not allow the gelatin to cool too much or it will be hard to get it smooth. Spoon gelatin mixture into whipped cream mixture; fold in until well blended-and don't worry too much about losing the airiness it is very forgiving. Spoon into pretty serving dishes. Cover with foil or saran wrap til ready to serve.