Ida's Lemon Mousse

1 3/4 cups boiling water 1 (6 ounce) package lemon flavored gelatin mix 3/4 cup cold water 1 (12 fluid ounce) can frozen lemonade concentrate, thawed 1 (12 ounce) container frozen whipped topping, thawed Dissolve gelatin in boiling water, then stir in cold water and lemonade. Chill in refrigerator until thick but not set, about 30 minutes. In large bowl beat together chilled lemonade mixture and whipped topping until completely incorporated, smooth and pale yellow (about 10 minutes). Pour into a large mold or individual dishes and chill until set. Amount Per Serving  Calories: 165 | Total Fat: 5.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 165

Total Fat: 5.7gCholesterol: 0mgSodium: 68mgTotal Carbs: 28.6g    Dietary Fiber: 0.1gProtein: 1.4g

Mousse: Ultimate Irish Cream Chocolate Mousse

4 ounces dark chocolate, chopped3 eggs, separated1 tablespoon Irish cream liqueur1 cup whipped creamchocolate shavingsMelt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving. Amount Per Serving  Calories: 458 | Total Fat: 36.7g | Cholesterol: 243mg Powered by ESHA Nutrient Database

Ultimate Irish Cream Chocolate Mousse

Servings Per Recipe: 4

Amount Per Serving

Calories: 458

Total Fat: 36.7gCholesterol: 243mgSodium: 81mgTotal Carbs: 22.9g    Dietary Fiber: 2.3gProtein: 8.2g VIEW DETAILED NUTRITION
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Mousse: Chocolate Mousse II | Submitted By: Sharon

1 cup semisweet chocolate chips5 tablespoons boiling water4 eggs, separatedGrind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each. In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set. Amount Per Serving  Calories: 158 | Total Fat: 10.1g | Cholesterol: 121mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 158

Total Fat: 10.1gCholesterol: 121mgSodium: 83mgTotal Carbs: 15.5g    Dietary Fiber: 1.4gProtein: 4.6g VIEW DETAILED NUTRITION
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Very impressive mousse! I melted the chocolate in a double boiler, because I'm paranoid about the chocolate seizing. I also whipped up a bit of cream, folded the chocolate in, and then added the whipped egg whites to make the mousse a bit creamier. I do like the fluffiness that comes from the egg whites in this recipe though... it's like eating a chocolate cloud! I used half milk & half dark chocolate (found pure dark to be too rich the first time around), and waited until it had cooled to body temperature (test temp on your wrist) before adding the egg yolks. The chocolate-yolk mixture gets quite thick, but if you fold it right after you combine the yolk & chocolate, it blends just fine. For added pizzaz, I drizzled some melted chocolate in random patterns onto waxed paper, cooled it in the refrigerator, then broke off the chocolate "designs" and stuck it into the mousse, which had been spooned into wine glasses. My friends loved the dessert, and now think I'm Martha, all for relatively little effort! Thanks for the yummy recipe!! Was this review helpful? [ YES ]
38 users found this review helpful Very impressive mousse! I melted the chocolate in a double boiler, because I'm paranoid about...

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Mousse: Raspberry White Chocolate Mousse | Submitted By: Stacey Walery

1 (10 ounce) package frozen raspberries, thawed2 tablespoons white sugar2 tablespoons orange liqueur1 3/4 cups heavy whipping cream6 ounces white chocolate, chopped1 drop red food coloringProcess berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain. Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake. Amount Per Serving  Calories: 180 | Total Fat: 13.4g | Cholesterol: 38mg

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