Mousse Dessert Recipes

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Process cookies in food processor until finely ground; mix with butter. Press onto bottom of prepared pan.
• Place 3 oz. semi-sweet chocolate in medium microwaveable bowl; add 2 Tbsp. milk. Microwave on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Repeat with 2 oz. white chocolate and 2 Tbsp. milk in separate microwaveable bowl. Then, repeat with remaining semi-sweet chocolate, remaining white chocolate and 2 Tbsp. of the remaining milk in third microwaveable bowl. Cool.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir 1/3 cup pudding mixture and 2 tsp. cocoa powder into melted semi-sweet chocolate. Stir 1/3 cup of the remaining pudding mixture into each of the remaining 2 bowls of melted chocolate until blended. Gently stir 1 cup COOL WHIP into chocolate mixture in each bowl.
• Layer pudding mixtures over crust, starting with semi-sweet/cocoa mixture and ending with white chocolate mixture, smoothing top of each layer before adding the next. Refrigerate 4 hours or until firm.
• Use foil handles to remove dessert from pan just before serving. Sprinkle lightly with remaining cocoa powder. Cut into 9 squares, then cut each square diagonally in half.

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

Steps:

• Using a mixer, combine the pudding, milk, and Cool Whip until smooth.
• Spoon into 4 medium glasses.
• Top with Cool Whip, mini chocolate chips, and pecans.
• Chill for 1 hour.
• For a special occasion or romantic dinner, use wine glasses and top with strawberries.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
• Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.

Steps:

• Dissolve jelly powder in the boiling water.
• Add sugar and juice and stir well while heating slightly if the sugar granules don't dissolve.
• Chill until jelly has the consistency of egg-white.
• Pour the milk into a deep bowl and beat it to a thick foam.
• Beat it gradually into the jelly and beat thoroughly mixed.
• Pour into a glass bowl and refrigerate until set.
• Decorate the dessert just before serving with the orange segments and cream.