Eggless Chocolate Mousse
- 10 ounces semi- sweet chocolate, you can substitute bitter- sweet if you prefer
- 3 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 1/4 cups heavy cream, 1 cup chilled and whipped to form stiff peaks, 1/4 reserved
- 1 teaspoon unflavored gelatin
- In a metal bowl over a pot of simmering water (a double boiler) melt the chocolate, butter and vanilla.
- Be sure not to burn so pull it off the heat when there are few small pieces still visible.
- Continue to stir off the heat until smooth and let cool to room temperature.
- Slightly warm the 1/4 cup of cream and add the gelatin.
- This should not be hot just very slightly warm.
- Let bloom (melt) for about 10 minutes.
- Fold into the chocolate mixture.
- Then fold the whipped cream into the chocolate mixture until just incorporated.
- Chill until ready to serve.
- If you want to serve this in individual glasses, place the mousse into the glasses before chilling.
sweet chocolate, unsalted butter, vanilla, heavy cream, unflavored gelatin
Taken from www.foodrepublic.com/recipes/eggless-chocolate-mousse-recipe/ (may not work)