efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
hat the recipe is clear & easy to follow.
Raspberry jelly
Mousse: Line an 8 1/2\"
ompote. Carefully spoon the chocolate mousse and 3/4 of the
Beat mousse mix with the milk until thick (about 3 minutes). Stir in sour cream. Turn mixture into pie shell. Sprinkle with toasted almonds.
Chill until set, at least 2 hours, before serving.
For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
Bake for 15-20@ 300 degrees till crisp and golden brown.
For Mousse: Beat together in medium size bowl till stiff.
Immediately spoon into tulip cups.
br>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food
mixing bowl, beat chocolate mousse mix and almond extract with
br>To make white chocolate mousse:
Add the water to
reezer to chill.
CHOCOLATE MOUSSE: Melt the chocolate and butter
0 minutes.
Chocolate Strawberry Mousse:.
Reserve the 12 best
ady when you make the mousse.
Sift flours together (sorghum
Crumble remaining cookies.
Beat mousse mix and milk for 5
Mousse:.
Prepare mousse the day before.
Sprinkle
For peanut butter mousse: Line 6-cup loaf pan
eanwhile, to make the chocolate mousse, beat egg yolks into melted
ire rack.
For the mousse, beat egg yolks and sugar
or until melted. Prepare chocolate mousse mix according to package directions
more minute.
Chocolate Mousse Filling-- Melt the chocolate.
Make the chocolate mousse: Put the chocolate in a