Chocolate Mousse

charlie

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Chocolate Mousse

1 tablespoon Great Lakes Gelatin
4 tablespoons cold water
1/2 cup boiling water
1 cup sugar
2 squares (ounces) unsweetened chocolate
1 pint whipping cream
1 1/2 teaspoons vanilla
Soak gelatin in the cold water for 5 minutes, then dissolve thoroughly in the boiling water. Combine with the chocolate which has been melted over hot water, add the sugar and stir until dissolved. Cool, then fold in the stiffly beaten cream and vanilla. Turn into a mold, cover closely, seal and freeze 4 to 6 hours. Serves 6 to 8.
 

Destiny

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Sep 26, 2012
Messages
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I can't wait to get my gelatin powder in the mail !! I LOVE chocolate mousse :)
 

PeatFeat

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Oct 31, 2012
Messages
59
A couple questions:
What do you use to beat the cream with?
Do you have to use a mold in this recipe?
 

kettlebell

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Oct 14, 2012
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UK
Charlie said:
Chocolate Mousse

1 tablespoon Great Lakes Gelatin
4 tablespoons cold water
1/2 cup boiling water
1 cup sugar
2 squares (ounces) unsweetened chocolate
1 pint whipping cream
1 1/2 teaspoons vanilla
Soak gelatin in the cold water for 5 minutes, then dissolve thoroughly in the boiling water. Combine with the chocolate which has been melted over hot water, add the sugar and stir until dissolved. Cool, then fold in the stiffly beaten cream and vanilla. Turn into a mold, cover closely, seal and freeze 4 to 6 hours. Serves 6 to 8.

Add electricity to that and the pudding becomes self aware.
 

PeatFeat

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Oct 31, 2012
Messages
59
The reason I asked is because I don't have an electric mixer.....or even a whisk haha.
 

BingDing

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Nov 20, 2012
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Tennessee, USA
kettlebell said:
Charlie said:
Chocolate Mousse

1 tablespoon Great Lakes Gelatin
4 tablespoons cold water
1/2 cup boiling water
1 cup sugar
2 squares (ounces) unsweetened chocolate
1 pint whipping cream
1 1/2 teaspoons vanilla
Soak gelatin in the cold water for 5 minutes, then dissolve thoroughly in the boiling water. Combine with the chocolate which has been melted over hot water, add the sugar and stir until dissolved. Cool, then fold in the stiffly beaten cream and vanilla. Turn into a mold, cover closely, seal and freeze 4 to 6 hours. Serves 6 to 8.

Add electricity to that and the pudding becomes self aware.

KB, :rolling

Sounds fabulous, Charlie.
 

Jenn

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Feb 24, 2013
Messages
1,035
PeatFeat said:
The reason I asked is because I don't have an electric mixer.....or even a whisk haha.

A fork....or maybe a slotted spoon? Something comfortable in your hand, your gonna be holding it for a while. ;) Actually, it probably tastes just fine as a pudding if you get tired of rapid wrist rotation.
 
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