Cookaholics Bulletin Board

Thanks for posting this…it is a little different than the one I've always used.

I thought I had posted this yesterday, but must not have hit submit. This was my son's favorite, though I've not made for many years.

EXPORTED FROM LIVING COOKBOOK

CHOCOLATE MOUSSE PIE FILLING

You can use any fully cooked pie crust for this pie. It can be topped with Rum Cream Topping of plain Whipped cream or any other topping of your choice.

Servings: 8

Preparation Time: 10 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 10 minutes

1 tsp. unflavored gelatin
1 TBS. cold water
2 TBS. boiling water
½ cup sugar
¼ cup cocoa ( I use regular Hershey’s for this one)
1 cup Heavy Cream
1 tsp. vanilla extract

Put small mixer bowl in refrigerator or freezer to chill or fill with ice cubes.

Sprinkle gelatin onto cold water in a small bowl; let stand one minute to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear.

Combine sugar and cocoa in a chilled small mixer bowl. Add cream and vanilla. Beat 30 seconds on low or until smooth. increase speed to medium and beat one minute or until still peaks form. Gradually add gelatin mixture and beat until blended.

Pour mixture onto cooled pie shell or crust. Spread topping over chocolate filling it desired. Chill at least 2 hours before serving

Recipe Type: Chocolate, Desserts, Pies

Author: MINE
Source: From a Hershey's booklet I think.

Thanks, Alina, and everyone else for helping me out…I will read over them all carefully tomorrow and figure out which to use for Thursday. But I might just have to try them all out eventually!