efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
*NOTE: Recipe suggested gold dragees. If you
treaks of cream in your mousse then to stir the mixture
arfait glasses.
Chill the mousse for several hours, preferably overnight
Place in freezer while preparing mousse.
Using an electric mixer
re to ensure that the recipe is clear & easy to follow
Bake brownie mix as per package instructions; cool and crumble in bite size pieces.
Divide in half.
Mix mousse according to package directions; omit cooling.
Crumble candy bars and divide in half.
Use a straight sided crystal bowl.
Sprinkle each pile of brownie crumbs with liqueur.
Put 1/2 in bowl; add 1/2 of mousse mixture in smooth layer.
Next add 1/2 candy bars in nice layer, then layer 1/3 Cool Whip.
Repeat layers with remaining ingredients.
Garnish with shaved chocolate.
Refrigerate overnight.
ompletely.
Make the mango mousse: Put water in a small
br>Garnish: Either prepare chocolate mousse mix according to directions using
br>Spoon a container of mousse into each glass/bowl.
For the mousse:
Place the heavy cream,
nough to garnish 1 Lemon Mousse Cheesecake. (You may double the
br>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food
mixing bowl, beat chocolate mousse mix and almond extract with
Mix all together in blender. Fold in 1/4 recipe of Dream Whip. Refrigerate for 2 hours before serving. Serve with bananas (sliced), nuts and vanilla wafers or serve on cake or warm gingerbread.
br>To make white chocolate mousse:
Add the water to
Mix crumbs and butter in medium bowl.
Press into bottom of 8-inch spring-form pan.
Refrigerate crust while preparing mousse.
0 minutes.
Chocolate Strawberry Mousse:.
Reserve the 12 best
ady when you make the mousse.
Sift flours together (sorghum
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
Add the egg yolks one at a time beating well after each addition.
Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
Fill each crepe with the chocolate mousse mixture and fold over.
Serve with whipped cream and sprinkle with chopped nuts.