Jacqueline Kennedys Chilled Chocolate Mousse 2 squares (2 ounces) unsweetened chocolate, melted 1/2 cup confectioners sugar 1 cup milk, scaled 3/4 cup sugar 1 envelope unflavored gelatin 1/4 teaspoon salt 1/2 cup water 1 teaspoon vanilla extract 2 cups heavy cream, whipped Combine chocolate and confectioners sugar in a saucepan. Gradually add scaled milk, stirring constantly. Place over low heat and stir until mixture almost reaches boiling point, but do not let boil. Remove from heat. Mix sugar, gelatin, and salt in a small saucepan. Stir in water and place over low heat until gelatin is dissolved stirring constantly. Add gelatin mixture and vanilla extract to chocolate mixture. Chill until slightly thickened. Beat with a rotary beater until light and fluffy. Fold in whipped cream. Turn into a 2-quart mold or serving dish. Chill 2 to 3 hours. The Presidents Own White House Cookbook
Posted on: Mon, 15 Dec 2014 06:04:50 +0000
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