Chocolate Whirl

I wanted to make the chocolate mousse that my brother did years ago. Unfortunately, I can't find the recipe so I decided to use the Knox gelatine recipe included in the box .

I added about 10 grams of melted dark chocolate and was surprised by the delicious result.

For the topping, you can curl up chocolate by using a peeler. In this case, I added my leftover whipping cream and mango bits as garnish.

Chocolate Whirl

chocolate mousse

• 1 pouch Knox Unflavoured Gelatine
• ½ cup milk divided
• ¼ cup boiling water
• ¾ cup sugar
• ⅓ cup cocoa powder
• 2 tsp vanilla
• 2 cups whipping cream

1. Sprinkle Knox over ¼ cup milk in a small bowl; allow to stand until gelatine is moistened - about a minute.

   

2. Add boiling water; stir constantly until gelatine is completely dissolved. Set aside.

3. Combine sugar and cocoa in mixer bowl; add the remaining milk, vanilla, and whipping cream. Beat at medium speed until soft peaks form. Slowly, add the gelatine mixture; beat at high speed until stiff peaks form.

   

4. Spoon into serving dishes. Chill until set.

   

5. Garnish with chocolate curls or whipping cream.