Chocolate Mousse – GFCFSF
December 14, 2014
Chocolate Mousse - GFCFSF
1 3/4 cups SoDelicious CocoWhip (Whole Foods sells it!)
12 ounces Enjoy Life Foods Dark Chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons GFCFSF margarine
1 teaspoon flavorless, granulated gelatin
Let CocoWhip sit on the counter to warm up until it's still cold but not frozen anymore.
In the top of a double boiler, combine chocolate chips, coffee, rum and margarine. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Mix 1/4 cup whipped topping into a metal measuring cup and sprinkle on the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the bowl of cooled chocolate, stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Cover and refrigerate for at least 2 hours, or overnight. Top with more whipped topping if deserved.