Bavarian Mousse

     If you need an elegant company dessert that looks like you went to a lot of trouble, this is your recipe.  It works best if you spoon it into individual serving dishes rather than serving it from a serving bowl just because the presentation is nicer.  I always top it with non-dairy whipped topping you find in the freezer section of the grocery store.  I use this product in a lot of recipes calling for whipping cream when the whipping cream needs to be whipped.  You can make it taste more homemade by adding 1/4 tsp. vanilla extract to 1 cup non-dairy whipped topping.

                                                              Bavarian Mousse

1 1/2 envelopes of plain gelatin
3/4 cups very hot water
6 oz dairy free semisweet chocolate chips
2 tsp. sugar
1/2 tsp vanilla
1 cup ice cubes
1 8 oz. tub non-dairy whipped topping
extra non-dairy whipped topping for serving

     In a blender combine gelatin and very hot water.  Blend on high for 40 seconds.  Add chocolate, sugar, and vanilla.  Blend until chocolate is melted.  Add ice cubes.  Blend until ice cubes are dissolved.  (Sometimes by this point the ice cubes won't dissolve all the way and the small pieces need to be scooped out with a slotted spoon and discarded.)

     Pour gelatin mixture in a mixing bowl and gently combine with the non-dairy whipped topping.  Spoon into dessert dishes or into a serving bowl.  Cover and refrigerate.  Serve, if desired, with more non-dairy whipped topping with vanilla added (1/4 tsp. per 1 cup of topping), chocolate curls, sprinkles, chopped nuts, or cookies.

     Depending on the size of your servings, this recipe will serve 4-6.

     Next time I will share how to make chocolate candy you can eat for the holidays or really any time.  I don't want to eat a mountain of candy, but it would be nice when everyone else is have a treat if I could have one too and I will share how easy it will be for you to be included.

     See you next time.