quart saucepan, make the mocha mousse. Mix 1/4 cup of
hocolate has melted.
FOR MOCHA MOUSSE FILLING:.
In a large
hite chocolate mixture.
Spread mocha mousse over biscuits, cover refrigerate 3
o 325\u00b0F.
CHOCOLATE MOUSSE LAYER:
You can begin
uart serving bowl.
Prepare mousse mix according to directions.
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
hocolate mixture. Fill crusts with mousse. Refrigerate for 3 hours or
re to ensure that the recipe is clear & easy to follow
ompletely.
Make the mango mousse: Put water in a small
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
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
tandard and easy ice cream recipe and modified it to fit
hen cooled, frost with mocha frosting (recipe below).
Makes about 18
round 3-4 salted caramel mocha or hot chocolate beverages.