Dark Chocolate Mousse (and Filling)

1. 1

   Combine 1/2 cup sugar and cocoa in heavy saucepan; add 1-cup milk, mixing together well.

2. 2

   Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil.

3. 3

   Pour mixture into a large bowl; set aside to cool.

4. 4

   Pour remaining 1/2-cup milk into a small saucepan, sprinkle gelatin over milk and let sit for 2 to 3 minutes.

5. 5

   Stirring, heat mixture over low until gelatin dissolves 2 to 3 minutes.

6. 6

   Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside continuing to cool.

7. 7

   Place egg whites or meringue powder/ powdered egg whites mixed with 6 tablespoons warm water into a stainless steel or copper bowl.

8. 8

   Using a wire whisk mix powder with water until completely dissolved.

9. 9

   Beat egg whites or powdered egg white mixture at high speed of an electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time, continuing to beat until stiff peaks form.

10. 10

    Gently fold a third of the meringue into cocoa until blended.

11. 11

    Gently fold remaining meringue into mousse.

12. 12

    Pour mousse into piecrust or moulds or whatever dish you want and chill for 3 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.