FESTIVE CHOCOLATE MOUSSE RECIPE

1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup cocoa
2 cups whipping cream
2 teaspoons vanilla extract
fresh raspberries or strawberries or frozen raspberries or strawberries, thawed

1.
Sprinkle gelatin over cold water in a small bowl, let stand 2 minutes to soften. Add boiling water
to the softened gelatin mixture. Stir until completely dissolved and clear. Cool slightly.

2.
Mix sugar and cocoa in a large bowl; add vanilla and the whipping cream. Beat on medium
speed of an electric mixer, scraping bottom and sides of bowl if necessary. Mixture will be stiff. Pour
in the gelatin mixture and beat until well blended.

3.
Spoon into small dessert dishes and refrigerate for 30 minutes, possibly longer, before serving.
Garnish with raspberries or strawberries.