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Eggless Chocolate Mousse

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Ingredients
  Gelatin 1 1⁄2 Teaspoon
  Cold water 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Unsweetened chocolate square 1 1⁄2 Ounce (1 1/2 Squares)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Whipping cream 2 Cup (32 tbs)
Directions

Soften gelatin in cold water.
Heat milk to scalding; then add finely cut chocolate and reheat just to boiling point, stirring constantly until chocolate is melted.
Add sugar, salt and gelatin, stirring until dissolved.
Strain and cool.
Add vanilla and fold in stiffly whipped cream.
Turn into freezing tray, place in freezing compartment and freeze at the lowest temperature until firm.
Then return to normal refrigerator temperature and allow mousse to ripen until ready to serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Chocolate

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