Tidal Wave Cocoa Almond Mousse
Yield
7 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 ½ | cups |
milk
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | cup |
milk, skim
cold |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 158 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 355 | ml |
milk
|
|
| 2.5 | ml |
almond extract
|
*
|
| 118 | ml |
milk, skim
cold |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
In a medium saucepan, stir together gelatin, sugar and cocoa; add evaporated milk, stirring until blended.
Let stand 1 minute.
Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes.
Remove from heat; pour mixture into large bowl. Stir in almond extract.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In small mixer bowl, stir together topping mix, milk and vanilla; whip on high speed of electric mixer until topping peaks, about 2 minutes.
Continue beating 2 minutes longer until topping is light and fluffy.
Reserve ½ topping for garnish (cover and refrigerate until ready to use); fold remaining topping into chocolate mixture.
Let stand a few minutes; spoon into dessert dishes.
Refrigerate until cold.
Garnish with reserved topping.
