Ingredients
Mousse
- 1 tsp. unflavored gelatin
- 1 Tbsp. cold water
- 2 Tbsp. boiling water
- 1/2 c. sugar
- 1/4 c. cocoa powder
- 1 c. heavy cream cold
- 1 tsp. vanilla substitute almond
Chocolate Sauce
- 1/3 c. cocoa powder
- 1 c. sugar
- 3/4 c. evaporated milk
- 1/4 c. butter
- 1/2 tsp. vanilla substitute almond
Garnish
- 2 Tbsp. meltable chocolate chips
- whipped cream
Instructions
Mousse
- Sprinkle gelatin over cold water in small bowl; stir and let stand 1 min. to soften.
- Add boiling water; stir until gelatin is completely dissolved.
- Combine sugar and cocoa powder in small mixing bowl; add heavy cream and vanilla.
- Beat at medium speed until stiff peaks form; pour in gelatin mixture and beat until well-blended.
- Spoon into serving dishes; chill 1 hour.
Chocolate Sauce
- Combine cocoa powder and sugar in small saucepan; blend in evaporated milk.
- Add butter.
- Cook and stir constantly until mixture just begins to boil.
- Remove from heat and stir in vanilla.
- Spoon over chilled mousse; top with fresh raspberries, whipped cream, chocolate pieces, and sliced almonds (optional).