Whipped Mocha Mousse
Serves: 10Hands-on: 25 minutesTotal: 2 hoursDifficulty: Medium
- ¼ cup nonfat milk powder
- ⅛ cup powdered sugar
- 1 cup skim milk, chilled
- 2½ envelopes unflavored gelatin (.25 oz. each), divided
- ¼ cup cold water
- ¾ cup hot water
- 2 tsp. instant espresso powder
- ½ cup sugar
- ¼ cup, plus 2 tsp. unsweetened cocoa, divided
- 1½ tsp. vanilla extract
- To make the whipped topping base, combine the milk powder and sugar in a chilled bowl. Mix until well blended. Pour ¼ cup milk and 1½ packages of gelatin into blender. Let sit for 2 minutes to allow the gelatin to soften.
- In a microwave-safe container, heat remaining milk on high until it almost reaches boiling point, 30-45 seconds. Add hot milk to the blender with gelatin; blend 2 minutes, or until gelatin is completely dissolved. Chill for 15 minutes, or until mixture is cool but gelatin hasn’t yet begun to set.
- Using a hand mixer or whisk, beat until doubled in size (It won’t form stiff peaks like whipped cream; however, you’ll notice it will get creamier in color.) Chill until ready to use in desserts. If necessary, whip again immediately prior to folding in other ingredients.
- To make mousse, pour cold water into blender and sprinkle remaining package of gelatin over it. Let it stand for 1 minute.
- Add hot water and instant espresso powder; blend at low speed until gelatin is completely dissolved. Add sugar, ¼ cup cocoa, and vanilla; process at high speed until blended. Allow mixture to cool to at least room temperature before folding into whipped topping base. Chill until ready to serve. Serve dusted with remaining cocoa powder.