Chocolate Mousse

This recipe comes straight from the back of the Hershey's cocoa box. It can be made in less than ten minutes and is great for entertaining on a whim. I was told it would look great with a fresh raspberry and a mint leaf on top. Since I don't have those things just lying around, here is the simple version.


Hershey's Chocolate Mousse

1 envelope unflavored gelatin (Knox brand)
1/4 c. cold water
1/3 c. boiling water
1 c. sugar
2 tsp. vanilla
2 c. cold whipping cream
2/3 c. dark or regular cocoa

Sprinkle gelatin over cold water in a small bowl; let stand 2 minutes. Add boiling water, stir until gelatin is completely dissolved. Cool slightly.

Combine sugar and cocoa in a large bowl; add heavy cream and vanilla. Beat on medium speed of mixer until mixture is stiff. Pour in gelatin mixture; beat until blended. Refrigerate 30 minutes.

This is my nephew's dish after he was done. I think he liked it.