FROZEN MOUSSE RECIPES
FROZEN CHOCOLATE MOUSSE RECIPE - FOOD.COM
This is wonderful but very rich. I serve it with whipped cream. It's nice in small servings, molded with muffin liners, but also very pretty done in a gelatin mold.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine chocolate chips and very hot coffee.
- Blend until melted and smooth.
- Add rum or brandy.
- Add egg yolks and blend 30 seconds.
- Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
- Fold into chocolate mixture.
- Whip cream and fold into chocolate mixture.
- Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.
Nutrition Facts : Calories 148.1, FatContent 9.6, SaturatedFatContent 5.3, CholesterolContent 84.1, SodiumContent 28.8, CarbohydrateContent 13.5, FiberContent 0.8, SugarContent 12, ProteinContent 2.9
NEAPOLITAN FROZEN MOUSSE RECIPE | EATINGWELL
Light whipped topping is the secret to this delicious mousse dessert. Portions of the whipped topping are sweetened and flavored with cocoa powder and strawberries and then layered and frozen to resemble Neapolitan-style ice cream.
Provided by Diabetic Living Magazine
Categories Healthy Italian Dessert Recipes
Total Time 4 hours 50 minutes
Number Of Ingredients 6
Steps:
- Line an 8x4-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides.
- Whisk together powdered sugar and cocoa powder in a large chilled bowl. Add 1 cup of the whipped topping, whisking until well mixed. Add another 1 cup of the whipped topping; fold together until no white streaks remain. Pour the chocolate mixture into the prepared pan, smoothing the surface. Freeze for about 15 minutes or just until the layer begins to set up.
- Fold the vanilla into another 2 cups of the whipped topping in a clean bowl. Spread this mixture over the slightly frozen chocolate layer, smoothing the top. Freeze for 15 minutes more.
- Combine strawberries and granulated sugar in a blender or food processor. Cover and blend or process until well mixed. Fold the strawberry mixture into the remaining whipped topping; spread over the vanilla layer. Loosely cover with the overhanging plastic wrap. Freeze for at least 4 hours or up to 24 hours or until firm.
- To serve, use the edges of the plastic wrap to lift the mousse out of the pan; place on a cutting board. Remove the plastic wrap. Using a thin sharp knife that's been dipped in hot water, slice the mousse into 10 slices, each about 3/4 inch thick. Wipe the knife dry after each cut.
Nutrition Facts : Calories 127.8 calories, CarbohydrateContent 21.7 g, FatContent 5.2 g, FiberContent 0.8 g, ProteinContent 0.3 g, SaturatedFatContent 5.1 g, SodiumContent 0.5 mg, SugarContent 10.4 g
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