Baking Banquet: PEPPERMINT CHOCOLATE MOUSSE, NO EGG, SET BY GELATIN

Light and airy, smooth and creamy, a decadent dessert
Ingredients:
1 packet gelatin
¼ cup cold water
¼ cup boiling water

1 tablespoon sugar
8 oz. semi sweet chocolate, broken into chunks (Use premium chocolate)
2 tablespoons unsalted butter, cubed
1 ½ cups whipping cream
½ cup powdered sugar ( optional)
½ teaspoon vanilla powder

½ teaspoon peppermint extract

1 teaspoon peppermint sprinkles
Whipping cream for garnish

Crushed candy cane, for garnish

Directions:
In a small dish, sprinkle gelatin over cold water. Let sit 1 minute. Pour boiling water over gelatin, add 1 tablespoon sugar and whisk until gelatin has dissolved. Let cool.

In a double boiler or a small heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat just before it is completely melted and there are still some small chunks. Continue stirring until the chocolate is smooth. Transfer to a refrigerator safe bowl and let cool, almost completely.

In a large mixing bowl, add the whipping cream. Whip for about two minutes, then add the vanilla powder and confectioner's sugar. Continue Mixing until the cream thickens, but is not too thick (do not over mix). Mix in the cooled chocolate and ½ teaspoon peppermint extract and peppermint sprinkles. Gradually add the gelatin a little at a time, stirring (do not use the mixer at this point) it in.

Transfer to a refrigerator safe bowl and let chill for 3 hours. Serve with whipping cream and crushed candy cane, for garnish.