No Fuss Cocoa Mousse Food

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.

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.

NON-DAIRY CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, cream the margarine.
• Add the sugar, vanilla and melted chocolate and beat until fluffy.
• Add the eggs and beat for 3 minutes until smooth and thick.
• Refrigerate until serving.

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.

QUICK AND EASY CHOCOLATE COFFEE MOUSSE (NO EGGS)

Steps:

• Put the chocolate chips and the coffee in a small saucepan and heat over medium-low heat. Stir frequently until the mixture is smooth. Remove from heat and set aside.
• Next, in a large mixing bowl put the cream and beat with an electric beater until the cream starts to thicken.
• Slowly add the sugar, 1 Tablespoon at a time (8 total), until all of the sugar has been added. You may have to beat anothe minute or two until stiff peaks form.
• Pour the chocolate mixture into the whipped cream and blend gently but thoroughly.
• Spoon mixture into 6-8 ramekins and chill in the fridge.
• Note: If you put the mixing bowl in the freezer for about 5 minutes before using, the cream will thicken a bit more quickly.