Eggless Chocolate Mousse

1. 1

   In a metal bowl over a pot of simmering water (a double boiler) melt the chocolate, butter and vanilla.

2. 2

   Be sure not to burn so pull it off the heat when there are few small pieces still visible.

3. 3

   Continue to stir off the heat until smooth and let cool to room temperature.

4. 4

   Slightly warm the 1/4 cup of cream and add the gelatin.

5. 5

   This should not be hot just very slightly warm.

6. 6

   Let bloom (melt) for about 10 minutes.

7. 7

   Fold into the chocolate mixture.

8. 8

   Then fold the whipped cream into the chocolate mixture until just incorporated.

9. 9

   Chill until ready to serve.

10. 10

    If you want to serve this in individual glasses, place the mousse into the glasses before chilling.

No additional tips available.