Chocolate Mousse

1. 1

   Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften.

2. 2

   Add boiling water; stir until gelatin is completely dissolved and mixture is clear.

3. 3

   Cool slightly.

4. 4

   Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla.

5. 5

   Beat at medium speed, scraping bottom of bowl occasionally, until mixture is stiff; pour in gelatin mixture and beat until well blended.

6. 6

   Spoon into serving dishes.

7. 7

   Refrigerate about 30 minutes.

8. 8

   -------ChocolateMousse Filled Croissants------------.

9. 9

   Prepare Chocolate Mousse according to directions.

10. 10

    Cut 6 bakery croissants horizontally in half.

11. 11

    Spread about 1/2 cup mousse onto each bottom half; replace with top half of croissant.

12. 12

    Refrigerate about 30 minutes.

13. 13

    Makes 6 servings.

14. 14

    ----------ChocolateMousse Parfaits----------.

15. 15

    Prepare Chocolate Mousse according to directions.

16. 16

    Alternately spoon mousse and sliced fresh fruit into parfait glasses.

17. 17

    Refrigerate about 1 hour.

18. 18

    Makes 5 to 6 servings.

No additional tips available.