Lighter Than Air Chocolate Delight
If you're looking for a light and fluffy chocolate mousse recipe, you've hit the jackpot. This easy chocolate mousse recipe uses HERSHEY'S Cocoa and unflavored gelatin to achieve its lighter-than-air texture. Substitute dark cocoa powder for a more decadent dessert.
Ingredients
- 1 cup water boiling
- 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
- 1-1/3 cups nonfat dry milk powder
- Granulated sugar substitute to equal 14 teaspoons sugar
- 1/2 cup water cold
- 8 ice cubes large
- Dash salt
- 2 envelopes unflavored gelatin
- 1 tablespoon vanilla extract
Directions
- 1. Sprinkle gelatin over cold water in blender container; let stand 4 minutes to soften. Gently stir with rubber spatula, scraping gelatin particles off sides; add boiling water to gelatin mixture. Cover; blend until gelatin dissolves. Add dry milk powder, cocoa, vanilla and salt; blend on medium speed until well mixed. Add sugar substitute and ice cubes; blend on high speed until ice is crushed and mixture is smooth and fluffy.
- 2. Immediately pour into 4-cup mold. Cover; refrigerate until firm. Unmold onto serving plate. 8 servings.
- NOTE: Eight individual dessert dishes may be used in place of 4-cup mold, if desired.
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