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Categories:Viewed: 58 - Published at: 2 years ago
Ingredients
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 12 cup sugar
- 14 cup Hersheys cocoa powder
- 12 pint cold whipping cream
- 1 teaspoon vanilla extract
Method
- 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 at medium speed, scraping bottom of bowl occasionally, until mixture is stiff; pour in gelatin mixture and beat until well blended.
- Spoon into serving dishes.
- Refrigerate about 30 minutes.
- -------ChocolateMousse Filled Croissants------------.
- Prepare Chocolate Mousse according to directions.
- Cut 6 bakery croissants horizontally in half.
- Spread about 1/2 cup mousse onto each bottom half; replace with top half of croissant.
- Refrigerate about 30 minutes.
- Makes 6 servings.
- ----------ChocolateMousse Parfaits----------.
- Prepare Chocolate Mousse according to directions.
- Alternately spoon mousse and sliced fresh fruit into parfait glasses.
- Refrigerate about 1 hour.
- Makes 5 to 6 servings.
