Magic Mousse Food

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JELL-O MAGIC MOUSSE



JELL-O Magic Mousse image

Watch this video to learn the magic behind JELL-O® Magic Mousse. With 10 servings, this recipe is great for a get-together. Add a little extra to this JELL-O® Magic Mousse with some chocolate-dipped maraschino cherries for garnish.

Provided by My Food and Family

Categories     Home

Time 8h10m

Yield 10 servings, about 1/2 cup each

Number Of Ingredients 3

3 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
  • Whisk in COOL WHIP until blended. (Gelatin mixture will be thin.)
  • Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
  • Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9841 g

MAGIC MOUSSE



Magic Mousse image

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

2 tablespoons cold water
1 envelope unflavored gelatin
1/4 cup boiling water
1 cup sugar
1/2 cup baking cocoa
2 cups heavy whipping cream
2 teaspoons vanilla extract
English toffee bits

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.

JELL-O MAGIC MOUSSE



Jell-O Magic Mousse image

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

3 cups boiling water
1 (6 ounce) box cherry Jell-O
1 (16 ounce) container Cool Whip, whipped topping, thawed

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

DARK CHOCOLATE MOUSSE



Dark Chocolate Mousse image

Provided by Geoffrey Zakarian

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 6

1/2 cup chopped chocolate (72 percent)
1 cup heavy cream
4 large egg yolks
1/3 cup sugar
Whipped cream, for serving
Chocolate shavings, for garnish

Steps:

  • For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside.
  • In a separate bowl, whip the heavy cream to soft peaks.
  • Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes. Carefully fold the chocolate into the yolks. Lastly, fold in the whipped cream. Divide the mixture among 4 serving bowls or glasses and refrigerate for 2 to 3 hours.
  • For the toppings: Just before serving, top with some whipped cream and garnish with chocolate shavings.

HERSHEY'S CHOCOLATE MAGIC MOUSSE PIE



Hershey's Chocolate Magic Mousse Pie image

From the "Hershey's Classic Recipes" book. A wonderful chocolate pie - not too rich - and very easy to make. Can also use a chocolate crumb crust for a different twist.

Provided by NancyB

Categories     Pie

Time 15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

1 (1 ounce) package unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup hershey's cocoa
2 cups cold whipping cream
2 teaspoons vanilla extract
1 packaged graham cracker crumb crust

Steps:

  • Sprinkle gelatin over cold water in a small bowl. Let stand 2 minutes to soften.
  • Add boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  • Mix sugar and cocoa in large bowl.
  • Add whipping cream and vanilla.
  • Beat with mixer on medium speed until stiff, scraping bottom of bowl often.
  • Pour in gelatin mixture and beat until well blended.
  • Spoon into crust. Refrigerate about 3 hours.
  • Garhis with whipped cream and chocolate chips or Hershey's Mini Kisses.
  • Refrigerate leftovers.

JELL-O MAGIC MOUSSE



JELL-O Magic Mousse image

Learn how to make your own JELL-O Magic Mousse with an experiment that brings a pantry staple into new light! Try your hand at kitchen chemistry with this JELL-O Magic Mousse project that illustrates the transition between liquid and solid states of matter.

Provided by S.T.E.M. Kitchen - My Food and Family

Categories     math

Number Of Ingredients 3

3 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
  • Whisk in COOL WHIP until blended. (Gelatin mixture will be thin.)
  • Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
  • Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

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