Having a dinner party? This is great for a smaller guest list, served in small, individual dishes. Nothing fancy on hand? How about a small wine or other fluted glass?
Ingredients: (Serves 8) 2 1/2 teaspoon. unflavored Knox gelatin
2 1/2 tablespoons cold water
5 tablespoons boiling water
1 1/4 cup sugar
1/2 cup Hershey’s powdered cocoa
2 1/2 cups chilled whipping cream
3 teaspoons vanilla extract
24 raspberries prepared whipped cream
Prepare whipped cream while mousse is cooling: 1 pint whipping cream 2 Tbsp. sugar 1 teaspoon. vanilla Beat all 3 ingredients until you can form stiff peaks. Chill. Directions: Sprinkle gelatin over cold water in shallow bowl; Let stand to moisten 1 minute or so, adjusting powder with fork as needed to absorb water. Stir. Add boiling water, stirring constantly until mixture is clear and dissolved. Mixture should cool slightly. In a separate bowl mix sugar and cocoa together well. add whipping cream and vanilla. Beat on medium speed with electric mixer until mixture gets stiff. Refrigerate, topped with saran wrap 30 minutes or more. When cool and you are ready to serve, place a scoop of mousse in each glass. Top each dish of mousse with a dollop of fresh whipped cream. Lay 2 mint leaves and 1 to 3 raspberries on top, as shown for holiday color. Keep on a tray in the refrigerator until ready to serve dessert(s).
