Weight Watchers Chocolate Mousse Recipe 455 Recipes

CHOCOLATE MOUSSE PHYLLO CUPS

Steps:

• Heat oven to 350ºF.
• Lightly coat one sheet of phyllo dough with cooking spray. Lay second sheet of phyllo dough on first; coat with cooking spray. Lay third sheet of phyllo dough on second; coat with cooking spray. Cut into 12 squares.
• Fit squares into each of 12 muffin tins. Repeat with 3 more sheets of phyllo dough, fitting squares over existing squares in muffin tin so cups are formed.
• Bake until golden, about 5 to 10 minutes. Cool on rack.
• While cups are baking, combine cocoa, extract and syrup until smooth; fold in whipped topping. Divide among phyllo cups. Combine berries and top each cup with 1/4 cup of berries.

WEIGHT WATCHERS CHOCOLATE MOUSSE RECIPE - (4.5/5)

Steps:

• Blend altogether in a blender. Then add about 2 cups of ice. Makes a fantastic chocolate mousse.

WEIGHT WATCHERS EASY CHOCOLATE MOUSSE

Steps:

• Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute.
• Stir in the chocolate chips and let stand about 2 minutes.
• Beat with a whisk until the chocolate is melted and the mixture is smooth.
• Add the vanilla and a pinch of salt whisking until blended.
• Let cool to room temperature.
• With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.
• With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.
• Repeat with the remaining sour cream.
• Divide the mousse into 4 dishes.
• Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day.
• Serve with the raspberries.

CHOCOLATE "MOUSSE" ...WEIGHT WATCHERS STYLE

Steps:

• Mix well :).
• If you have your cool whip in the freezer, take out a few hours ahead of time.
• Mine ends up being about 2 points but depending on brands it may be more or less.