Chocolate Mousse

A chocolate mousse recipe that tastes decadent, but is so easy to make. This versatile recipe can fill a pie, frost a cake, or stand on its own as a dessert.

Chocolate Mousse

1 envelope unflavored gelatin
2 Tb. cold water
¼ c. boiling water
1 cup sugar
½ c. cocoa
2 c. cold whipping cream
2 tsp. vanilla extract
Graham cracker or chocolate pie crust (if making into a pie)

In a small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear. Cool.

In a large, cold, mixing bowl, stir together cocoa and sugar. Add whipping cream and vanilla. Beat on medium speed, scraping bowl occasionally, until almost stiff. While beating, slowly add the gelatin mixture and beat until well blended, and stiff peaks form. Do not overbeat. Refrigerate for at least ½ hour. Garnish with whipped cream, if desired.

This will fill a pre-made chocolate or graham cracker crust. Can also use for frosting, cake filling, or just by itself. Line a spring-form pan with vanilla cookies, like ladyfingers, and fill with two recipes of the mousse for a mousse cake. You can scoop this into small glasses or goblets and let it set up in the fridge for a romantic dessert.

Or make vanilla mousse and layer and swirl with the chocolate to make a very nice presentation. Tastes rich, but not heavy. Omit cocoa and reduce sugar to ¾ cup to make vanilla mousse.

Tiffany's Note:  Chocolate Mousse makes a great frosting.  I did find it is best to spread or pipe on the mousse before you chill it--if it gets too set-up it's difficult to use as a frosting. I used this recipe last year to cover my birthday cake (see photo above). This one is a two layer chocolate cake--filled and decorated with the Chocolate Mousse. I followed one of my favorite cake decorating tutorials--Rose Cake Tutorial on the i am baker blog.  It is fairly easy and makes a stunning cake. 

This mousse recipe comes from our grandma Beverly.  For several special occasions she made this mousse and used it to fill a chocolate crumb crust (made in a spring form pan).  She also would decorate the dessert with chocolate flowers or leaves--just like Melinda did in the photo of the Chocolate Ganache covered cake.

For the gelatin: In the US you can buy Knox brand unflavored gelatin in a small box containing 4 envelopes (mini-paper packages of dried gelatin).  The package says the net weight is 1 ounce (28 grams).  So, each envelope of gelatin would be 7 grams.