Alan Linden's Chocolate Mousse
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- envelope gelatin
- 3 Tbsp
- cold water
- 2 oz
- unsweetened chocolate
- 1/2 c
- confectioners sugar
- 1 c
- milk (can use either whole or fat free)
- 3/4 c
- granulated sugar
- 1/4 tsp
- 1 tsp
- 2 c
- whipping cream - whipped until stiff
1soften gelatin in water. Set aside.
2Melt the chocolate in double boiler over hot (NOT boiling) water. Stir in confectioners sugar blending until smooth.
3Scald the milk. Stir into chocolate mixture. Cook over the hot water stirring constantly until mixture reaches boiling point but DO NOT boil!
4Remove mixture from heat. Stir in gelatin, sugar, salt and vanilla.
5Chill in mixing bowl until slightly thickened. Beat thickened mixture until light and airy. Fold in the whipped cream.
6Pour into serving bowl or individual dishes. Refrigerate for 2 - 3 hours or until mousse is firm.