Minty Cocoa Mousse Recipes

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.

HOT COCOA MOUSSE

Steps:

• In medium bowl, beat whipping cream with electric mixer on high speed until cream begins to thicken.
• On medium speed, beat in powdered sugar and cocoa mix until blended. Add 1/4 teaspoon cinnamon and the vanilla; beat on high speed until soft peaks form.
• Spoon mousse into individual dessert dishes. Garnish with whipped cream; sprinkle with cinnamon. Refrigerate until ready to serve.

MINT-CHOC MOUSSE

Steps:

• With the chocolate bar flat-side up, scrape a large kitchen knife over the surface to create chocolate curls (you only need enough to decorate the mousses before serving). Transfer to a plate and chill. Finely chop the remaining chocolate and put in a bowl set over a pan of gently simmering water, stirring every now and then, until melted. Alternatively, melt in the microwave in short bursts, to ensure it doesn't burn. Set aside to cool for 10 mins.
• Put the cream and peppermint extract in a bowl. Put the egg whites in another bowl with a small pinch of salt. Using very clean beaters, whisk the egg whites until they hold stiff peaks, add the sugar and briefly whisk again. Transfer the beaters to the cream and whisk until just holding its shape, then fold in 200g of the yogurt. Stir the egg yolks into the melted chocolate.
• Add a large spoonful of egg white to the chocolate mix and stir to loosen the consistency. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, trying to keep as much air in the mixture as possible. When there are no more visible streaks, transfer to eight serving glasses and chill for 2 hrs, or cover with cling film and chill for up to 24 hrs.
• Before serving, top each mousse with a spoonful of yogurt, pomegranate seeds, chocolate shavings and mint leaves.

MINTY MOUSSE PIE AU CHOCOLAT

Steps:

• In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips.
• Gradually stir in milk.
• Cook, stirring constantly, over medium heat until mixture BOILS.
• BOIL 1 MINUTE; remove from heat.
• Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming.
• Cool to room temperature (20 to 30 minutes).
• In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff.
• Remove plastic wrap from chocolate; beat well.
• Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.).
• Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.).
• Chill until firm (about 2 to 3 hours).

MINTY COCOA MOUSSE

Steps:

• In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes.
• Stir in 1 cup whipped topping and vanilla. Fold in the remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping if desired.

MINTY COCOA MOUSSE

Steps:

• In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes.
• Stir in 1 cup whipped topping and vanilla. Fold in the remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping if desired.

MINTY COCOA MOUSSE

Steps:

• In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes.
• Stir in 1 cup whipped topping and vanilla. Fold in the remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping if desired.

MINT MOUSSE

Steps:

• In medium saucepan combine bars, broken up and 1/2 cup cream.
• Stir constantly over low heat until melted and smooth.
• Stir in mint extract.
• Remove from heat and cool completely.
• In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
• Add the food color and beat just until color is uniform.
• Gently fold in the cooled white mixture and optional chips if using, until well blended.
• cover and chill for at least 2 hours.
• Serve as desired.

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.

MINTY COCOA MOUSSE

Steps:

• In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes.
• Stir in 1 cup whipped topping and vanilla. Fold in the remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping if desired.