CHOCOLATE MOUSSE
 

CHOCOLATE MOUSSE
Category: Mousses
Yield: 4 serving
1 tsp Unflavored gelatin
1 tbsp Cold water
2 tbsp Boiling water
1/2 cup Sugar
1/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1 cup (1/2 pt) cold whipping cream
1 tsp Vanilla extract

Procedures
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.
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.
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.