MAGIC MOUSSE
Chocolate lovers will adore this melt-in-your-mouth mousse from the Home-maker Schools Recipe Collection.(To learn more about the schools, see page 66.) Dishes of this delightfully sweet dessert are a breeze to whip up ahead of time, yet they taste like you fussed.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cold water and gelatin; let stand for 2 minutes. Add boiling water; stir until gelatin is dissolved. Cool slightly. , In a large bowl, combine sugar and cocoa. Add the cream and vanilla; beat on medium speed until stiff peaks form. Beat in gelatin mixture just until blended. , Spoon into dessert dishes. Chill for at least 30 minutes. Garnish with toffee bits. Store leftovers in the refrigerator.
Nutrition Facts : Calories 322 calories, Fat 23g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 25mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
MAGIC MOUSSE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.
MAGIC KINDGOM CHOCOLATE MOUSSE (MICKEY MOUSSE)
Posted by request. In honor of Walt Disney's contribution to American (pop) culture. From the winter issue of Disney Magazine 2002-03. Visualize the chocolate mousse being Mickey's head, the white chocolate his ears and the sugar cone his Sorcerer's Apprentice hat. For an easier, more kid-friendly dessert, chocolate ice cream can be substituted for the chocolate mousse. (I realize this an involved recipe so make substitutions where necessary.)
Provided by COOKGIRl
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- *NOTE: Recipe suggested gold dragees. If you can find them, go ahead and use. Otherwise, any small gold or yellow cake decoration/sprinkles will work. Also note that the Zaar computer would not let me type the words "yellow nonpareils", only multicolored.
- Place a metal bowl and electric beaters in the freezer to chill.
- CHOCOLATE MOUSSE: Melt the chocolate and butter in a double boiler over simmering water, stirring with a wooden spoon. Remove from heat and cool to just above room temperature.
- Beat the egg whites until foamy. Add the cream of tartar and beat. Gradually whisk in only 1/4 cup of the sugar and continue beating the mixture until stiff soft peaks form.
- In the chilled metal bowl, beat the heavy cream until it begins to thicken. Be careful because the cream could easily turn to whipping cream! Add the remaining 2 tablespoons of sugar and the pure vanilla extract; continuing to whip the cream until soft peaks form.
- Very carefully and gradually fold the egg whites into the chocolate mixture to lighten it. Next gently fold in the whipped cream. Do not overmix. Chill the mousse mixture several hours or overnight.
- HAT: Prepare a baking sheet and line with parchment or wax paper. In a double boiler melt 4 ounces of semisweet chocoalte. With tongs, hold each sugar cone over the pot and drizzle to coat with the melted chocolate. Sprinkle with yellow nonpareils or any yellow or gold colored sprinkles. Place the sugar cones upright on the baking sheet and chill to harden the chocolate.
- EARS: Prepare a baking sheet by lining with wax paper. Melt 4 ounces of white or dark chocolate in a double boiler. Spread the melted chocolate evenly onto the prepared baking sheet. Refrigerate only for about 1 to 2 minutes or until chocolate is cool enought to handle and still pliable. Cut out 8 circles using a 1 1/2" biscuit or cookie cutter. Refrigerate the "ears" until hardened.
- SAUCE: Puree the ingredients in a blender or food processor. Refrigerate until needed.
- TO SERVE: On small serving plates, divide the strawberry sauce. Place a 2 1/2" scoop of the chocolate mousse in the center of plate and place the ice cream cone hat on top of the mousse. Place 2 chocolate ears gently on the side of the sugar cone hat. Lightly sprinkle some dragees or nonpareils around the plate for magical effect!
- Serve immediately. Prep time does not include chilling. Prep and cooking times are estimated.
- Thank you Walt Disney for bringing joy to my life!
Nutrition Facts : Calories 775.7, Fat 60.8, SaturatedFat 37.4, Cholesterol 47.2, Sodium 83, Carbohydrate 72.3, Fiber 13.4, Sugar 42, Protein 12.3
MILK CHOCOLATE MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the chocolate and butter in a double boiler. Set aside to cool a little.
- Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
- Whisk the egg yolks in a pitcher and add the vanilla.
- Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
- Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.
JELL-O MAGIC MOUSSE
Very simple recipe from a Jell-O brand recipe card. I like it with lime jello. NOTES: cooking time is actually refrigerator time for set-up.
Provided by Tricia Foley
Categories Dessert
Time 8h10m
Yield 10 1/2 cup servings, 10 serving(s)
Number Of Ingredients 3
Steps:
- stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
- add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended.
- (mixture will still be thin).
- pour mixture into 6 cup mold or glass bowl sprayed with cooking spray.
- Refrigerate 8 hours or overnight until firm.
- unmold onto serving plate just before serving.
- store leftovers in refrigerator.
Nutrition Facts : Calories 209.7, Fat 11.7, SaturatedFat 9.9, Sodium 41, Carbohydrate 20.8, Sugar 10.5, Protein 6.6
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