Chocolate Mousse

7 ingredients
8 steps

Ingredients

  • 1 jar fudge sauce
  • 1 envelope Knox unflavored gelatine
  • 1/4 c. tepid water
  • 2 tsp. instant coffee
  • 3/8 c. Grand Marnier
  • 1/2 pt. whipped cream
  • whipped cream

Directions

  1. 1
    Heat fudge sauce in a saucepan.
  2. 2
    Soften gelatine in water. Add to sauce and refrigerate for 15 minutes.
  3. 3
    Dissolve coffee in Grand Marnier.
  4. 4
    Stir into mixture.
  5. 5
    Fold in 1/2 pint whipped cream.
  6. 6
    Pour into sherbet glasses.
  7. 7
    Refrigerate overnight. Garnish with whipped cream.
  8. 8
    (Shortcut - use Cool Whip for garnish.)

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