Best Swiss Miss Mousse Recipes
SWISS MISS MOUSSE
I have not tried this recipe. I got this recipe from Linda's Low Carb. Be sure to buy the "diet" Swiss Miss, which has fewer carbs per serving than their sugar free cocoa mix. I think that the mousse is a little salty so I will try using just one packet of cocoa mix next time. One packet doesn't have much more sodium than a glass of milk but with two packets you're getting double the sodium plus whatever is in a cup of cream.
Provided by internetnut
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the cream in a deep medium size mixing bowl. Gently stir in the cocoa mix. Beat with an electric mixer until thick.
- Do not freeze.
Nutrition Facts : Calories 207.1, Fat 22, SaturatedFat 13.7, Cholesterol 81.6, Sodium 25.9, Carbohydrate 1.9, Sugar 0.3, Protein 1.4
NO-FUSS COCOA MOUSSE
Steps:
- Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended.
- Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.
SWISS CHOCOLATE MOUSSE
Make and share this Swiss Chocolate Mousse recipe from Food.com.
Provided by Fouzia Parkar
Categories < 15 Mins
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- 1) Melt chocolate in a large bowl over hot water.
- 2) Use a wooden spoon to mix in the egg yolks, one at a time; beat until smooth and thick.
- 3) Fold in whipped cream, then softly beaten egg whites.
- 4) Spoon the mixture into individual serving dishes, refrigerate for several hours or until firm.
- 5) Decorate with extra whipped cream, strawberries and chocolate curls if desired.
EASY CHOCOLATE MOUSSE
Got this recipe from the back of the Swiss miss hot chocolate box. Love this mousse. I freeze it also. So good.
Provided by Lillian Stryczek
Categories Other Desserts
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, combine cocoa mix with water until cocoa is dissolved.Stir in vanilla.Gently fold together cocoa mixture and cool whip until well blended.spoon into individual souffle cups.Refrigerate 30 to 40 minutes until firm. Garnish with sprinkles or curls, if desired.
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