Sweetheart Chocolate Mousse
Source of Recipe
HERSHEY'S
Makes about 8 servings
Ingredients
1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup HERSHEY'®S Cocoa
2 cups (1 pint) cold whipping cream
2 teaspoons vanilla extract
Fresh raspberries or sliced strawberries
1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
2. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended.
3. Spoon into dessert dishes. Refrigerate at least 30 minutes before serving. Garnish with fruit.
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