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New Year's: Chocolate Mousse

Source of Recipe


Paula Deen's Christmas (2010 Special Issue)



List of Ingredients



• 1 envelope unflavored gelatin
  
• ¼ cup water
  
• 4 (1-ounce) squares semisweet chocolate
  
• 3 Tbsp brandy, divided
  
• 1/3 cup sugar
  
• 1 cup whole milk, scalded
  
• 1 tsp vanilla extract
  
• 2 cups heavy whipping cream
  
• Chopped chocolate
  






Instructions



1. In a small bowl, combine gelatin and ¼ cup water to soften. In a small bowl, microwave chocolate on High in 30-second intervals, stirring between each, until melted and smooth (about 1 minute total). Stir in 2 tablespoons brandy. Add sugar, milk, and gelatin mixture, stirring to combine. Cool completely. Stir in vanilla and remaining 1 tablespoon brandy.
   
   
2. In a large bowl, beat 1½ cups cream at medium-high speed until stiff peaks form; fold into chocolate mixture. Spoon into glasses or dishes, and chill until set.
   
   
3. Beat remaining ½ cup cream. Top each serving with whipped cream and chopped chocolate.
   
   Makes 8 servings.