AMARULA CHOCOLATE MOUSSE

AMARULA CHOCOLATE MOUSSE
2 tsp. unflavored gelatin
2 Tbsp. cold water
¼ c. boiling water
½ c. sugar
¼ c. cocoa powder
1½ c. heavy cream, very cold (I placed this in the freezer)
½ c. Amarula, very cold (I placed this in the freezer)
1 tsp. vanilla
Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
Add boiling water; stir until gelatin is completely dissolved.
Stir together sugar and cocoa in small mixing bowl; add heavy cream and vanilla.
Beat at medium speed until stiff peaks form; gradually pour in Bailey’s and gelatin mixture and beat at high speed until well blended. Mixture should be thick and fluffy.
Spoon into serving dishes and place in refrigerator to chill.
Chill 1 hour or until ready to serve.
Just before serving, I will add chocolate shaving to decorate.

FOTO – Esme Slabbert