Chocolate Mousse cups or pie |
| Name: |
Angela Wagner |
| Base: |
eglin |
| Recipe: |
1 envelope plain gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup cocoa
2 cups whipping cream
2 teaspoons vanilla extract
gramcracker pie crust ( to make from sratch see my raspberry cheese cake)
(if making a pie)
Garnish of choice (almond slices, chocolate chips, toffee pieces, chocolate syrup)
1. In small bowl sprinkle gelatin over the cold water. let stand 2 minutes. Add boiling water; stir until dissolved, and clear. let cool completly.
2. In mixer (it helps if the bowl has been refrigerated)
mix sugar and cocoa; and whipping cream and vanilla. beat on medium speed; scrape bowl ocasionally. Until you get stiff peaks.
3. pour in gelatin mixture. beat until blended.
4. pour even servings into wine glasses. refridgerate for 30 minutes then garnish
(for pie pour into crust and smooth out.)
note* mousse is very rich a little goes a long way**
|
| |
|
|
