"...When we recall Christmas past, we usually find that the simplest things -- not the great occasions -- give off the greatest glow of happiness..."
~~ Bob Hope
(May 29, 1903 – July 27, 2003)English-born American comedian and actor on Broadway, in vaudeville, movies, television, and radio.
Like many households during Christmas season, in the center of our table you will find all sorts of desserts --cookies, cakes, Italian pastries, etc.
Every once in a while, I would bring that favorite, rich treat -- dark, decadent chocolate mousse. What makes mousse so unique is the light and airy texture from air bubbles.
[Use numbers in parentheses for larger quantity servings
► 1 (4) teaspoon unflavored gelatin
► 1 (4) tablespoon cold water
► 2 (8) tablespoons boiling water
► 1/2 (4) cup sugar (can substitute with splenda, equal, etc.)
► 1/4 (1) cup cocoa (AT LEAST 60% cocoa concentration for best flavor)
► 1 (4) cup whipping cream (can substitute w yogurt but texture will change
► 1 (4) teaspoon vanilla extract
► chocolate curls
► 2 tablespoons of instant espresso
► Be imaginative. Try something different and share it by commenting on this blog
► I've tried with the usual raspberries, strawberries, blueberries, but also tried cinnamon sticks, walnuts, cranberries, etc.
Step 1 : Gelatin mixture (3 min)
► In a small bowl sprinkle unflavored gelatin over the cold water; let stand 1 minute
►Add the boiling water, stirring, until gelatin is dissolved.
Step 2 : Mousse (3 min)
► In a separate bowl combine the sugar, cocoa, whipping cream, and vanilla; stir to blend
► Beat on medium speed of electric mixer, scraping the bottom of the bowl a few times, until the mixture is stiff
► Add the gelatin mixture and beat until well blended.
Step 3 : Spoon in dish and chill (60 min)
► Spoon the chocolate mousse into dessert dishes or glasses
► Sprinkle mousse with chocolate curls, if desired
►Chill for at least 1 hour before serving makes eight 6oz servings (parenthesis numbers make up to 32 6oz servings
Total time - 1 Hour and 6 Minutes
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