Chocolate Mousse

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  • 1 Tbsp unflavored gelatin
  • 1 cup cold Kemps Milk
  • 1 ounces (1 squares) bittersweet baking chocolate or 1/3 cup cocoa
  • 1/2 cup Kemps Milk
  • 2/3 cup sugar
  • 2 tsp vanilla
  • 2 cups Kemps Heavy Cream, whipped


  1. Put gelatin in a small bowl; pour in 1 cup cold Kemps Milk and let stand for 5 minutes.
  2. Put the chocolate and 1/2 cup Kemps Milk in the top part of a double boiler; heat over hot water. When the chocolate is melted, beat vigorously until smooth.
  3. Stir soaked gelatin and the sugar into the chocolate mixture; stir until sugar and gelatin are dissolved. Let cool. Prepare Heavy Cream: beat with a mixer until smooth and thick. Fold in vanilla.
  4. When gelatin mixture begins to thicken, fold it into the whipped cream.
  5. Divide into serving dishes and freeze or refrigerate until serving.

Serves 8-10

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