Frozen Chocolate Mousse
Servings: Approximately 4 cups [1 L]
  • 2 teaspoons [4.5 g] unflavored gelatin
  • 1/4 cup [60 mL] cold water
  • 3 [1-ounce / 28-g] each squares bitter chocolate
  • 1/2 cup [125 mL] icing sugar
  • 1 cup [250 mL] milk, brought to a boil
  • 3/4 cup [150 g] sugar
  • 1 teaspoon [5 mL] vanilla extract
  • 2 cups [500 mL] whipping cream
  • Sprinkle gelatin over cold water; set aside.
  • Melt bitter chocolate squares into the upper part of a double-boiler over boiling water.
  • Slowly stir icing sugar and really hot milk into melted chocolate.
  • Bring mixture to just a boil.
  • Remove from heat and stir into swollen gelatin.
  • Then mix in sugar and vanilla extract.
  • Pour mixture into a bowl and leave mixture to cool completely.
  • Refrigerate mixture until really cold.
  • Using an electric beater, beat mixture until light.
  • Then whip cream until stiff peaks form; fold whipped cream into chocolate mixture.
  • Evenly spoon mixture into a mold, or ice cube trays after having removed separations.
  • Freeze mixture, without stirring, until really firm.