https://www.hersheyland.com/recipes/chocolate-mousse.html
Nancy's Note: I usually double or quadruple this recipe. It lasts well in the refrigerator especially if stored in mini-mason jars, 2-4 oz. They stack!You'll Need:
Bowl Measuring Cups
Mixing Bowl Mixer
Rubber Scraper Serving Dishes Refrigerator space
Ingredients & Directions:
Yields: 2 cups
Prep: 25 min. Total: 25 Min.
Ingredients:
1 tsp unflavored gelatin (use a packet if doubled)
1 Tbsp cold water
2 Tbsps boiling water
1⁄2 cup sugar
1⁄4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup whipping creme (1⁄2 pt) cold
1 tsp vanilla extract
1. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
3. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. Four 1/2 cup servings.
Nice served with whipped cream, strawberries, or red raspberries, or shortbread cookies.