{"id":1365,"date":"2023-11-30T21:00:22","date_gmt":"2023-11-30T21:00:22","guid":{"rendered":"https:\/\/cookpalette.com\/?page_id=1365"},"modified":"2023-11-30T21:00:22","modified_gmt":"2023-11-30T21:00:22","slug":"chocolate-mousse","status":"publish","type":"page","link":"https:\/\/colorpalette.com\/cookpalette\/free-desserts-recipes\/chocolate-mousse\/","title":{"rendered":"Chocolate Mousse"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”3\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Chocolate Mousse<\/h2>\n
Serves 4<\/em><\/div>\n

1\/2 C boiling water
\n1 pkg (1\/4 oz) unflavored gelatin
\n1\/2 C cold water
\n3 T skim evaporated milk
\n1 tsp vanilla extract
\n3 T sugar
\n1\/4 C powdered nonfat milk
\n2 T unsweetened cocoa powder
\n1 C plain nonfat yogurt<\/p>\n

Beat hot water and gelatin with an electric mixer for 1 minute. Add cold water and beat for 1 minute. Add evaporated milk and vanilla and beat until frothy. Chill for 45 minutes. Beat in sugar, powdered milk, and cocoa until thick, about two minutes. Gently fold in yogurt until color is uniform. Refrigerate for at least 1 hour before serving.<\/p>\n

Suggestions:<\/strong><\/p>\n

    \n
  • Artificial sweetener to taste may be substituted for the sugar.<\/li>\n
  • Instant coffee powder, almond extract, grated orange rind, or pur\u00e9ed raspberries to taste may be added with the sugar and cocoa during the final mixing.<\/li>\n<\/ul>\n
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