No Fuss Cocoa Mousse Recipes

NO FUSS FRUIT PIE

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
• Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes.

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.

HOT COCOA MOUSSE

Steps:

• In medium bowl, beat whipping cream with electric mixer on high speed until cream begins to thicken.
• On medium speed, beat in powdered sugar and cocoa mix until blended. Add 1/4 teaspoon cinnamon and the vanilla; beat on high speed until soft peaks form.
• Spoon mousse into individual dessert dishes. Garnish with whipped cream; sprinkle with cinnamon. Refrigerate until ready to serve.

EASY COCOA MOUSSE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Cook over low heat until gelatin is dissolved. , In a blender, combine the milk, sweetener, cocoa and vanilla. Slowly add gelatin mixture. Fold in 1-1/2 cups whipped topping. Spoon into serving dishes. Cover and chill for at least 1 hour. Garnish with remaining topping.

NO-FUSS CHOCOLATE MOUSSE

Steps:

• Melt chocolate chips however you like-- I like the microwave; set aside& let cool if necessary.
• Whiz up the tofu in the blender along with vanilla and salt, then add melted chocolate and blend until well combined.
• Fold in whipped topping by hand.
• Divide into serving dishes (or pour into baked& cooled pie shell).
• Refrigerate until set- I'm guessing on the setting time of 30 minutes because I've never timed it.

INCREDIBLY EASY COCOA CAPPUCCINO MOUSSE

Steps:

• in medium saucepan,combine SC milk, cocoa, butter, and coffee.
• cook over low heat until smooth.
• remove from heat; cool.
• in large bowl, fold together choc mixture and whipped cream/cool whip.
• pour into 8 dessert dishes.
• optional: garnish with whipped cream and sprinkle some cocoa powder ove it.
• enjoy!