When I was still in Ontario, Gay Lea often sent me booklets of recipes. One of them is this recipe although I made a tiny change. The original recipe of course lactose free; please follow exact recipe for the lactose free version.
1 envelope unflavored gelatin
1 1/2 cups Lacteeze 1 % (I used regular milk of either 1, 2, or 3 %)
1/4 cup cocoa
1 tbsp cornstarch
1 yolk
1/3 cup sugar
Sprinkle gleatin over 1/4 cup milk, let stand 5 minutes
Blend together 1 cup milk and cocoa. Heat to boiling. Reduce heat and simmer 5 minutes
Stir together cornstarch, yolk, and remaining milk. Add to cocoa mixture and cook over low heat until thickened
Stir in gelatin and sugar. Spoon into four small custard cups (I used 2 martini glasses)
Chill for 4 hours
Chocolate Mousse Gay Lea
Ingredients
- 1 envelope unflavored gelatin
- 1 1/2 cups Lacteeze 1 % I used regular milk of either 1, 2, or 3 %
- 1/4 cup cocoa
- 1 tbsp cornstarch
- 1 yolk
- 1/3 cup sugar
Instructions
- Sprinkle gelatin over 1/4 cup milk, let stand 5 minutes
- Blend together 1 cup milk and cocoa. Heat to boiling. Reduce heat and simmer 5 minutes
- Stir together cornstarch, yolk, and remaining milk. Add to cocoa mixture and cook over low heat until thickened
- Stir in gelatin and sugar. Spoon into four small custard cups (I used 2 martini glasses)
- Chill for 4 hours
