Feb 282013


Picture it: Your sweetheart, a bowl of chocolate, and all the time in the world.  The air is warm, the chocolate is smooth and cool, and you’ve nothing to rush off to do.  If that’s not a winning situation, I don’t know what is.

While I have no control/advice on making the other situations pan out, this portion can be considered done.

Did anyone need a Valentine’s Day mulligan?  This might help.

Chocolate Mousse

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 8 servies

Serving Size: 1/2 cup


  • 1 envelope unflavored gelatin
  • 2 Tbsp cold water
  • 1/4 cup boiling water
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 pint (2 cups) heavy cream, cold
  • 2 tsp vanilla extract


  1. Put a large mixing bowl, beaters or paddle, and vanilla in the fridge. They need to be cold.
  2. Sprinkle gelatin over cold water in a small bowl and let sit while you bring the other water to a boil.
  3. Add boiling water and stir until gelatin is completely dissoved and mixture is clear.
  4. While the water-gelatin mixture is cooling, pull out your mixing bowl plus accessories, heavy cream, and vanilla.
  5. Mix sugar and cocoa in that cold large bowl. Add whipping cream and vanilla and beat (scraping the sides well) until you get soft peaks.
  6. Pour in gelatin mixture and blend well. VERY well. If you don't, you'll get "solid" portions amid "soft" portions and it's a little yucky.
  7. Spoon into dessert dishes quickly; it will set fast!
  8. Refrigerate for at least half an hour. This tastes great with berries!

Eat up!


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