Jill's Chocolate Mousse
- 1 teaspoon gelatin
- 1 T cold water
- 2 T boiling water
- ⅓ Cup sugar
- ¼ Cup cocoa
- 1 Cup cold heavy cream
- 1 tsp vanilla
- Sprinkle Knox over 1 T cold water and let sit for a minute
- Add 2 T boiling water and stir until gelatin is completely dissolved
- Mix sugar and cocoa
- Add cream and vanilla to sugar mixture
- Beat cream to stiff peaks
- Stir in Knox mixture and blend well
- Chill for at least an hour. Will keep for several days in the refrigerator.
Recipe by Table for Fifty at https://tableforfifty.com/crepe-bar-crepe-recipes/
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