NO-FUSS COCOA MOUSSE
Steps:
- Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended.
- Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.
CHOCOLATE MOUSSE
Categories Coffee Chocolate Dairy Dessert New Year's Eve Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine both chocolates and 2 tablespoons coffee in heavy small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in sour cream. Set aside.
- Mix sugar, egg whites, cream of tarter and salt with remaining 1/4 cup coffee in top of double boiler. Using hand-held mixer, beat mixture until tripled in volume and thermometer registers 160°F.on candy thermometer, about 4 minutes. Remove from heat and continue beating 3 minutes. Transfer mixture to large bowl. Beat in vanilla extract. Fold in warm chocolate mixture. Spoon chocolate mousse into 6 small dishes and refrigerate overnight.
SOUR CREAM MOUSSE
Make and share this Sour Cream Mousse recipe from Food.com.
Provided by Ri3603
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat sour cream, sugar, rum and vanilla utnil thick and frothy.
- Soften gelatin in the 1/4 cup cold water about 5 minutes, then set over hot water until completely dissolved.
- Beat quickly into sour cream mixture, wich should be almost room temperature now.
- When gealtin is throughly beaten into cream, fold whipped cream under.
- Pour into glass dishes and chill until set.
- Serve with fresh fruit.
AVOCADO SOUR CREAM MOUSSE
Categories Condiment/Spread Dairy Onion Cocktail Party Buffet Lemon Avocado Summer Chill Sour Cream Gourmet
Yield Makes 12 to 16 hors d'oeuvre servings, or about 3 1/2 cups mousse
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
- Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
- Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
- Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.
LEMON-SOUR CREAM MOUSSE
This is a mousse in the Scandinavian tradition of making dished with sweetened sour cream. This is a light dessert after a heavy cream laden meal. In keeping with Scandinavian tradition a bright red color is very often used to accent a light colored dish, so serve this with fresh strawberries or raspberries.
Provided by LAURIE
Categories Dessert
Time 36m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pour the sugar into a medium bowl.
- Using your fingers work the zest into the sugar,.
- Pour the ice water into separate bowl and sprinkle the gelatin over the top.
- When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).
- Beat the egg whites with the salt in a large bowl until stiff but not dry.
- Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
- Beat In the gelatin and the lemon juice until well blended.
- Cover and refrigerate until set about 10 minutes.
- Lightly oil a 2 quart mold or 8 individual molds.
- Beat the cream cheese and sour cream until light and fluffy.
- Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
- Pour the mousse into the mold(s).
- Cover with plastic wrap and refrigerate at least 2 hours,.
- Serve cold, garnished with mint and berries.
Nutrition Facts : Calories 308.2, Fat 22, SaturatedFat 13.7, Cholesterol 56.5, Sodium 232, Carbohydrate 21.1, Fiber 0.1, Sugar 17.3, Protein 8.2
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