Easy Peasy Dream Whip Chocolate Mousse Food

EASY PEASY DREAM WHIP CHOCOLATE MOUSSE

Steps:

• Beat 1/2 cup milk, vanilla, and Dream Whip powder on slow speed just until blended. Then, blend on high speed for 4 minutes or until topping thickens and forms peaks.
• In a separate bowl, pour remaining 1 1/2 cups milk and then add pudding mix.
• Beat with wire whisk 2 minutes (I beat on low speed about 1-2 minutes).
• Stir in Dream Whip mixture.
• Refrigerate until ready to serve. You can garnish with whipped cream or mint.

EASY CHOCOLATE MOUSSE

Steps:

• Position knife blade in food processor bowl; add chocolate morsels, vanilla, and salt. Process 30 seconds.
• In a small saucepan, heat 3/4 cup whipping cream to just boiling. With processor running, add hot cream through food chute; process 30 seconds or until chocolate completely melts. Add egg yolks; process 5 seconds or until smooth. Transfer mixture to a large mixing bowl; cool completely.
• Beat egg whites (at room temperature) until stiff peaks form. Gently fold into chocolate mixture. Spoon into a 1 quart serving bowl or individual bowls. Cover and chill thoroughly.
• To serve, garnish mousse with whipped cream and chocolate fans.

EASY CHOCOLATE MOUSSE

Steps:

• Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• Fold in the whipped topping until blended. Refrigerate until chilled and serve.

EASY CHOCOLATE MOUSSE

Steps:

• Melt chocolate with hot water. To melt completely, it may be necessary to place the bowl in a pan of hot water.
• Cool and then add beaten eggs.
• Add Grand Marnier.
• Carefully fold in whipped cream.
• Chill and serve.

EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

EASY BREEZY CHOCOLATE MOUSSE

Steps:

• Heat 1/3rd of the whipping cream in a heavy bottomed sauce pan but don't let it boil, turn off the heat. Add the chocolate chips and stir until melted, add 1 tsp cinnamon and the grated orange zest und mix well.
• In a large mixing bowl whip the rest of the cream to stiff peaks, pour the chocolate mixture into the whipped cream and and carefully fold in with a spatula, do not stir.
• Pour the mixture in 4 dessert bowls, put the rest of the cinnamon and the cocoa in a tea strainer and sieve over the dishes.
• Put in the fridge and let set for at least 2 hours or over night.
• When ready to serve, garnish with a swirl of orange zest and some fresh mint.

SUPREMELY EASY CHOCOLATE MOUSSE

Steps:

• Melt chocolate in a double boiler or carefully in the microwave.
• Pour the melted chocolate into the cool whip.
• Whisk gently until it is well combined.
• Refrigerate for 1 hour.
• Spoon into small dessert dishes and garnish with small chocolate piece.