Home Cooks > Recipes > Peppermint Chocolate Mousse

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Ingredients

(Makes 6 servings)

2 cups Pearl Chocolate
Organic Soymilk, divided
1 envelope unflavored gelatin
3 tablespoons sugar
2 tablespoons unsweetened
cocoa
2 tablespoons cornstarch
1 egg, beaten
1 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 cup non-dairy whipped topping
8 chocolate cream-filled sandwich cookies,
crushed, divided

Instructions

  1. Combine 1/4 cup soymilk and gelatin in small bowl, stirring until gelatin is completely moistened.
  2. Blend together sugar, cocoa and cornstarch in medium-size saucepan. Gradually stir in remaining 1-3/4 cups soymilk. Cook and stir over medium heat until mixture starts to simmer. Continue to cook and stir 2 minutes, reducing heat as needed to prevent mixture from boiling.
  3. Remove about 1/2 cup soymilk mixture and whisk into egg. Pour egg and gelatin mixtures into saucepan. Reduce heat to medium-low. Cook, stirring, 1 minute. Remove from heat.
  4. Stir in vanilla and peppermint. Pour into a medium-size bowl. Cover and refrigerate 1-1/2 hours, or until mixture is the consistency of unbeaten egg whites, stirring mixture every 30 minutes.
  5. Fold whipped topping into chocolate mixture.
  6. Sprinkle 1 rounded teaspoon cookie crumbs into bottoms of 6 custard or dessert cups; spoon in 1/4 cup chocolate mixture on top. Repeat layers. Refrigerate 1 hour, or until set.
  7. Sprinkle remaining cookie crumbs on top just before serving.

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