Chocolate Mousse



  • 1 tsp. Knox unflavored gelatin
  • 1 T. cold water
  • 2 T. boiling water
  • ½ c. sugar
  • ¼ c. cocoa
  • 1 tsp. vanilla
  • 1 c. heavy cream (whipping cream – very cold)



  1. Freeze mixing bowl and beaters.
  2. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
  3. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
  4. Stir together sugar and cocoa in small, cold mixing bowl; add heavy cream and vanilla.
  5. Beat at medium speed until stiff peaks form; pour in gelatin mixture and beat until well blended.
  6. Spoon into wine glasses.
  7. Chill about ½ hour.

COOK’S TIP: I like to top the mousse with fresh raspberries before serving.


Makes 4, ½-cup servings