Eggless Chocolate Mousse
|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)|
|Whipping cream||2 Cup (32 tbs)|
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.