Magic Mousse Food
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.
JELL-O MAGIC MOUSSE
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
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
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
HERSHEY'S CHOCOLATE MAGIC MOUSSE PIE
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
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
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
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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