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Post by SugarBane on Jan 26, 2004 18:10:58 GMT -5
Chocolate Mousse
1 envelope unflavored gelatin ¼ c cold water 2 cups heavy whipping cream ½ t ground cinnamon (optional) ½ -3/4 cup Splenda or White Sugar Twin 2 T unsweetened cocoa ½ t vanilla 1/8 t cream of tartar
In a medium sauce pan sprinkle gelatin over cold water. Let stand 5 minutes. Whisk in remaining ingredients. Cook over look heat stirring constantly until mixture begins to simmer and gelatin is dissolved. Removed from heat and transfer into a small mixing bowl. Refrigerate for 1 hour or until partially set. Whip at high speed with chilled electric beaters for 2-3 minutes. Spoon into individual serving dishes. Refrigerate until set. I usually cook it in the top of a double boiler, with a small amount of water in the bottom portion. It keeps it from sticking and scorching the pan. Do not leave out the cream of tartar, for some reason it does not work well without it.
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