Variations:
Chocolate Mousse
Intermediate
Ingredients:
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 1/2 cup sugar
- 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 1 cup (1/2 pt.)cold whipping cream
- 1 teaspoon vanilla extract
Directions:
1. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.2. Stir 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. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
3. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. Four 1/2 cup servings.
DOUBLE RECIPE: Use 1 envelope gelatin; double remaining ingredients. Follow directions above, using large bowl instead of medium bowl.
tfviola
Reviewer: tfviola
This recipe is SOOOOO easy and I get rave reviews every time. A couple variation suggestions, that are tried and true: *put in a pie shell and serve with whipped cream and strawberries. *use Splenda in place of sugar
Reviewed: Friday, September 12, 2008
lxbear
- Beginner Baker
- Hometown: fredericksburg va. | Birthday: April 17
kiss method
Reviewer: lxbear
Its really easy to make and we prefer to use the dark chocolate cocoa.We usually make a double batch for family gatherings and found great success in subing the vanilla extract for and orange or raspberry extract. but we cut back to 3 instead of the 4 tsp the recipe asks for. Cherry will be the next one we try.
Reviewed: Friday, December 25, 2009
| Amount Per Serving | %DV * | |
|---|---|---|
| Total Fat | 23g | 0% |
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
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