Alan Linden's Chocolate Mousse

Alan Linden


For pot luck dinners, friends often request I make this Chocolate Mousse! The recipe is easily doubled.


★★★★★ 1 vote

1 Hr


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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

How to Make Alan Linden's Chocolate Mousse


  • 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.

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About Alan Linden's Chocolate Mousse

Course/Dish: Chocolate

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