Wednesday, November 17, 2010

Chocolate Mousse

Never fail chocolate mousse...that is what I would call it. But it is also known as the 'church mousse'...since I became very familiar with this recipe at church functions...where we would make up enough to serve 200-300 people. It can be made in pans and cut into a chocolate mousse pie...or spooned into parfait glasses. Light and fluffy...and's hard to go wrong!

Crumb Crust:
  • 1/3 cup butter
  • 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)
  1. Melt butter; stir into crumbs.
  2. Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.
  • 2/3 cup sugar
  • 1/4 cup cocoa
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/4 cup cold water
  • 1 envelope gelatin (Knox)
  • 1/2 teaspoon vanilla
  • 1 carton Cool Whip - 500 ml
  1. Combine sugar, cocoa, salt and milk.  Cook and stir over medium heat until mixture comes to a boil.
  2. Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
  3. Cool in fridge until almost set (needs to be quite firm).
  4. Beat in Cool Whip until combined and smooth...using 'low' setting on mixer.
  5. Pour into prepared crust.
  6. Chill several hours before serving.

*To make a 9" x 13" pan, double the recipe for the mousse...and use 2 cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use...and is great in chocolate cups for special occasions.