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This simple classic is one of the most
versatile, light and airy,
served as a final sweet course of a
meal.
For a refreshing variation sometimes I add finely grated
zest of an orange.
This can also be flavored with a small
amount of coffee,
rum, Grand Marnier or other liqueurs.
For
another wonderfully simple variation,
freeze it and serve as
slices.
See
my
dessert recipes
for more great easy ideas with photographs
easy.... smooth.... creamy and rich ... great for dinner
parties
make the day before... it's egg-free..
Chocolate
Mousse Dessert
photograph created by www.finedinings.com
adapted from Mike Herman who adapted from Fannie Farmer's
cookbook
Serves 8
1 cup plus 2 tablespoons cold milk
1 envelope gelatin
6 tablespoons unsweetened cocoa powder
2 ounces plus 1 teaspoon for garnish unsweetened chocolate, finely chopped
1-1/2 cups granulated sugar
1 tablespoon oil
3 cups heavy cream, divided
2 teaspoons vanilla
mint sprigs for garnish
In a saucepan over medium heat
dissolve gelatin in milk.
In a small bowl combine cocoa, 2 ounces chocolate, sugar and oil; add to the heated milk stirring constantly until
smooth; remove from heat and chill.
Whip 2 cups cream with vanilla to stiff peaks,
fold into the chilled cocoa mixture. Spoon into serving cups or martini glasses, cover and refrigerate overnight.
When ready to serve, whip the remaining 1 cup cream to soft peaks, put on top the
mousse, garnish with mint sprigs and the
remaining 1 teaspoon finely chopped chocolate.
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