By far the best mousse recipe I tried. I was hosting a party at which 2 pregnant ladies would be in attendance, so I went searching for a mousse recipe that called for neither alcohol or egg whites. I was delighted to have found this one and it has since become the primary mousse recipe in my home. I reduced the sugar amount ever so slightly because I like a more rich cocoa taste. I spooned it in to a huge zip loc bac and refrigerated to cool. When it came time to serve, I sliced the corner off the bottom of the bag and squeezed in to chilled martini glasses. I topped with a dollop of cool whip (dispensed the same way), a raspberry and chocolate sprinkles or chips and had a very simple, elegant presentation. It received rave reviews from my guests and my husband has not stopped asking me to make it, since. The gelatin is, in my opinion, a necessary step to give it the perfect texture. This is an easy to make moose that is difficult to ruin, and which will be sure to please your family and guests!
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By far the best mousse recipe I tried. I was hosting a party at which 2 pregnant ladies would...