Chocolate Mousse

Oxmoor House
10 to 12 servings


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2 (1-ounce) squares unsweetened chocolate, melted
1/2 cup sifted powdered sugar
1 cup whipping cream
1 envelope unflavored gelatin
1/2 cup cold water
3 tablespoons boiling water
3/4 cup sugar
1 teaspoon vanilla extract
4 cups whipping cream, whipped


Combine chocolate and powdered sugar in a medium saucepan; mix well. Gradually stir in 1 cup whipping cream; bring to a boil, stirring frequently. Remove from heat, and set aside.

Soften gelatin in cold water. Add boiling water; stir until gelatin dissolves. Add dissolved gelatin, sugar, and vanilla to chocolate mixture; mix well. Transfer to a large mixing bowl. Chill until consistency of unbeaten egg whites.

Fold in whipped cream, and pour mixture into a lightly greased 12-cup mold. Freeze overnight.

Unmold onto a serving platter. Slice and serve on individual serving plates.

Created date

February 2010