Thursday, 12 October 2017

Layered Chocolate and Vanilla Mousse


500ml fresh cream
3-4 tbs cocoa
3 tbs sweetener (or to taste)
2 tbs gelatin powder
2 tsp vanilla
80ml boiling water


Whip cream and sweetener till lightly whipped.
Divide into two.
Add boiling water to gelatin and whisk.
Add to half the mixture, add vanilla and whip until stiff.
Add cocoa to second bowl, whisk until well incorporated and stiff.
Layer in glasses, and refrigerate until set.
Serve after at least 2 hours.


  1. When we added the gelatine to the cream, it made hard lumps. What did we do wrong?


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