Never fail chocolate mousse...that is what I would call it. But it is also known as the 'church mousse'...since I became very familiar with this recipe at church functions...where we would make up enough to serve 200-300 people. It can be made in pans and cut into squares...as a chocolate mousse pie...or spooned into parfait glasses. Light and fluffy...and chocolate...it's hard to go wrong!
- 1/3 cup butter
- 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)
- Melt butter; stir into crumbs.
- Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.
- 2/3 cup sugar
- 1/4 cup cocoa
- 1/8 teaspoon salt
- 1 cup milk
- 1/4 cup cold water
- 1 envelope gelatin (Knox)
- 1/2 teaspoon vanilla
- 1 carton Cool Whip - 500 ml
- Combine sugar, cocoa, salt and milk. Cook and stir over medium heat until mixture comes to a boil.
- Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
- Cool in fridge until almost set (needs to be quite firm).
- Beat in Cool Whip until combined and smooth...using 'low' setting on mixer.
- Pour into prepared crust.
- Chill several hours before serving.
*To make a 9" x 13" pan, double the recipe for the mousse...and use 2 cups crumbs with 1/2 cup butter for the base. This recipe can also be frozen for later use...and is great in chocolate cups for special occasions.