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SWEETHEART CHOCOLATE MOUSSE




List of 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 STRAWBERRIES SLICED OR FRESH RASPBERRIES
  






Instructions



1. SPRINKLE GELATIN OVER COLD WATER IN A 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 A LARGE BOWL, ADD WHIPPPING CREAM AND VANILLA. BEAT ON MEDIUM SPEED, SCRAPING SIDES AND BOTTOM OF BOWL OCCASIONALLY, UNTIL MIXTURE IS STIFF.
   
   
3. POUR IN GELATIN MIXTURE, BEATING UNTIL WELL BLENDED. SPOON INTO DESSERT DISHES. REFRIGERATE FOR APPROXIMATELY 30 MINUTES BEFORE SERVING. GARNISH WITH FRESH FRUIT.
   
   






Final Comments


ENJOY!