Chocolate mousse is one of my all time favorite soft desserts. This recipe is an all American Hershey's recipe but being that I'm currently living in the Middle East buying hersheys products can cost you an arm and a leg lucky me my husband is able to order European products at a really good price. So my apologies go out to my American friend Mr. Hershey's but make way for Mr. Felchlin from Switzerland.
1 envelope unflavored gelatin or 1 tablespoon loose gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup cocoa powder
2 cups (1 pt.)cold whipping cream
2 teaspoons vanilla extract
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended.
Spoon into dessert dishes. Refrigerate at least 30 minutes before serving. Garnish with sweetened whipped cream, topped with toffee bits or chocolate pieces. 8 servings.
Addapted from, Hershey's recipes.