Best Magic Kindgom Chocolate Mousse Mickey Mousse Recipes

Magic Bullet Chocolate Mousse image

Provided by marisk

Categories Dessert

Time 1m

Yield 1 serving(s)

Number Of Ingredients 2

1/4 cup heavy cream
2 tablespoons chocolate syrup

Steps:

Add ingredients to the short cup.
Blend until smooth.
Enjoy.
OPTIONAL: Using the flat blade, grind a few chocolate chips up in the short cup. Twist on a shaker/steamer top and sprinkle a little on the top of your chocolate mousse. You can also whip some cream and add a dollop to the top.

Nutrition Facts : Calories 335.7, Fat 25.3, SaturatedFat 15.2, Cholesterol 81.9, Sodium 151.5, Carbohydrate 25.1, Fiber 1, Sugar 13, Protein 2.9

Jell-O Magic Mousse image

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

Magic Mousse image

Provided by Geoffrey Zakarian

Categories dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

2 ripe bananas, sliced
2 ripe avocados, cored and diced
1/4 cup unsweetened cocoa powder
2 tablespoons pure maple syrup
Fresh raspberries, for garnish
Freshly cracked pink peppercorns, for garnish

Steps:

Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.