Best Magic Mousse Recipes
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.
MAGIC MOUSSE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
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.
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
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.
MAGIC BULLET CHOCOLATE MOUSSE
This is from the Magic Bullet cookbook...according to the recipe you will think you died and went to heaven :)
Provided by marisk
Categories Dessert
Time 1m
Yield 1 serving(s)
Number Of Ingredients 2
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
JENNY'S MAGIC MOUSSE
Steps:
- Combine the first 4 ingredients in a blender. Add half and half and blend thoroughly. Pour into a large bowl or several small ones. Cover and chill until set. You can top it with whipped cream if desired.
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
MAGIC KINDGOM CHOCOLATE MOUSSE (MICKEY MOUSSE)
Posted by request. In honor of Walt Disney's contribution to American (pop) culture. From the winter issue of Disney Magazine 2002-03. Visualize the chocolate mousse being Mickey's head, the white chocolate his ears and the sugar cone his Sorcerer's Apprentice hat. For an easier, more kid-friendly dessert, chocolate ice cream can be substituted for the chocolate mousse. (I realize this an involved recipe so make substitutions where necessary.)
Provided by COOKGIRl
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- *NOTE: Recipe suggested gold dragees. If you can find them, go ahead and use. Otherwise, any small gold or yellow cake decoration/sprinkles will work. Also note that the Zaar computer would not let me type the words "yellow nonpareils", only multicolored.
- Place a metal bowl and electric beaters in the freezer to chill.
- CHOCOLATE MOUSSE: Melt the chocolate and butter in a double boiler over simmering water, stirring with a wooden spoon. Remove from heat and cool to just above room temperature.
- Beat the egg whites until foamy. Add the cream of tartar and beat. Gradually whisk in only 1/4 cup of the sugar and continue beating the mixture until stiff soft peaks form.
- In the chilled metal bowl, beat the heavy cream until it begins to thicken. Be careful because the cream could easily turn to whipping cream! Add the remaining 2 tablespoons of sugar and the pure vanilla extract; continuing to whip the cream until soft peaks form.
- Very carefully and gradually fold the egg whites into the chocolate mixture to lighten it. Next gently fold in the whipped cream. Do not overmix. Chill the mousse mixture several hours or overnight.
- HAT: Prepare a baking sheet and line with parchment or wax paper. In a double boiler melt 4 ounces of semisweet chocoalte. With tongs, hold each sugar cone over the pot and drizzle to coat with the melted chocolate. Sprinkle with yellow nonpareils or any yellow or gold colored sprinkles. Place the sugar cones upright on the baking sheet and chill to harden the chocolate.
- EARS: Prepare a baking sheet by lining with wax paper. Melt 4 ounces of white or dark chocolate in a double boiler. Spread the melted chocolate evenly onto the prepared baking sheet. Refrigerate only for about 1 to 2 minutes or until chocolate is cool enought to handle and still pliable. Cut out 8 circles using a 1 1/2" biscuit or cookie cutter. Refrigerate the "ears" until hardened.
- SAUCE: Puree the ingredients in a blender or food processor. Refrigerate until needed.
- TO SERVE: On small serving plates, divide the strawberry sauce. Place a 2 1/2" scoop of the chocolate mousse in the center of plate and place the ice cream cone hat on top of the mousse. Place 2 chocolate ears gently on the side of the sugar cone hat. Lightly sprinkle some dragees or nonpareils around the plate for magical effect!
- Serve immediately. Prep time does not include chilling. Prep and cooking times are estimated.
- Thank you Walt Disney for bringing joy to my life!
Nutrition Facts : Calories 775.7, Fat 60.8, SaturatedFat 37.4, Cholesterol 47.2, Sodium 83, Carbohydrate 72.3, Fiber 13.4, Sugar 42, Protein 12.3
JELL-O MAGIC MOUSSE
Mmmmmmmmmm! From my old neighbor of mine back in IL.
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- In a large bowl, add jell-o & boiling water; stir 2 minutes or until jell-o is dissolved. Cool to room temperature, about 1 hour.
- Whisk in cool whip until blended.
- Pour into mold, if desired or just leave in the bowl. Refrigerate 8 hours or until firm. Garnish with addtional cool whip free, if desired.
- WEIGHT WATCHERS POINTS PLUS: 2
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