Hershey's Chocolate Mousse
- 1 tsp. unflavored gelatin
- 1 T. cold water
- 2 T. boiling water
- 1/2 cup sugar
- 1/4 cup cocoa
- 1 tsp. vanilla
- 1 cup heavy cream (very cold)
Sprinkle gelatin over cold water in small bowl. Stir and let stand one minute to soften. Add boiling water and stir until gelatin is completely dissolved (mixture must be clear).
Stir together sugar and cocoa in small mixer bowl. Add heavy cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended.
Spoon into serving dishes. Chill about 30 minutes.
Note: To double recipe, use one envelope gelatin and double remaining ingredients.