rick@cadtec.UUCP (Rick Auricchio) (04/22/85)
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This is reprinted without permission from a Hershey's Cocoa ad:
1 tsp unflavored gelatine
1 Tbs cold water
2 Tbs boiling water
0.5 cup sugar
0.25 cup Hershey's cocoa
1 tsp vanilla extract
1 c. heavy cream, very cold
Sprinkle gelatine over cold water in small bowl; stir and let stand 1 minute
to soften. Add boiling water; stir until gelatine is completely dissolved
(mixture must be clear). Stir together sugar and cocoa in small cold mixer
bowl; add heavy cream and vanilla. Beat at medium speed until stuff peaks
form; pour in gelatine mixture and beat until well blended. Spoon into
serving dishes. Chill about 1/2 hour. Yield: four 1/2 cup servings.
NOTE: to double recipe, use 1 envelope gelatine; double other ingredients.
It makes a good mousse, and really does take less than 10 minutes.
To go overboard, top with fresh strawberries.
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