HEAVENLY CHOCOLATE MOUSSE

RASPBERRY MOUSSE

Ingredients1 X (1/4 oz.) packet unflavored gelatin

2 (12 oz.) bags frozen raspberries, thawed

3/4 cup plus 2 Tbsp. sugar

2 tablespoons fresh lemon juice

3 cups heavy cream

PreparationPlace 1/4 cup water in a cup and sprinkle gelatin on top. Set aside to soften.

In a bowl, mash raspberries with a whisk or potato masher and then strain into another bowl to remove seeds. You will have about 1 2/3 cups puree. Add sugar and lemon juice and stir until sugar dissolves.

Microwave softened gelatin for 30 seconds on high power. Measure 1/4 cup raspberry puree and set aside. Whisk gelatin into remaining raspberry puree.

Whip cream until stiff. Gently fold in one third of raspberry-gelatin mixture until nearly incorporated. Fold in remaining raspberry mixture in 2 more batches in same manner. Drizzle

reserved raspberry puree onto mousse and fold once or twice. (Do not overblend if you want decorative streaks.)

Scrape mousse into a glass bowl, cover and refrigerate until set, about 3 hours. Serve in

individual glass bowls or dishes

ORANGE MOUSSEIngredients:

3 1/2 cups skim milk

3 large eggs

3 egg whites

1 cup granulated sugar

2/3 cup cornstarch

1/2 cup orange juice

1 tablespoon grated orange rind

1 tablespoon butter

4 teaspoons vanilla extract

2 cups whipped cream

Orange slices for garnish

Instructions1. Begin by heating milk in a large pan over medium heat until you see bubbles forming

around the edge of the pan. Be careful not to boil.

2. Add butter and allow it to melt completely into milk mixture.

3. In a large bowl, use an electric mixer to beat eggs, egg whites, cornstarch, and sugar.

4. Beat mixture until light and fluffy.

5. Add orange juice and rind.

6. Add in 1 cup of the hot milk and butter to the egg mixture and beat on a slow speed.

7. Whisk the mixture into the remaining milk.

8. ing all to a boil and be sure to whisk until it is thick. This takes about 2 minutes.

9. Remove from heat and set aside.

10. Stir in the vanilla extract.

11. Pour mousse into a bowl.

12. Cover and chill until cold, for about 2 hours.

13. Gently fold in the whipped topping.

14. Place mousse into individual serving dishes and garnish with a slice of orange.

PUMPKIN PIE MOUSSE

Prep Time: 5 minutesCook Time: 1 hourServes: 5

Ingredients1 package (4-serving size) sugar free fat free instant vanilla pudding1 teaspoon McCormick Cinnamon, Ground

1/2 teaspoon McCormick Ginger, Ground1 cup cold milk1 cup canned pumpkin1 1/2 cups thawed reduced fat whipped topping, divided5 toasted pecan halves (optional)

Preparation1. Mix pudding mix, cinnamon and ginger in large bowl. Add milk and pumpkin; beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spoon mousse into serving bowl or 5 dessert glasses.

2. Refrigerate at least 1 hour to blend flavors. Just before serving, garnish with remaining 1/2 cupwhipped topping. Garnish with pecan halves, if desired.

Nutrition Information (per serving): Calories: 104, Fat: 4 g, Carbohydrates: 15 g, Cholesterol: 4 mg, Sodium: 233 mg, Fiber: 2 g, Protein: 2 g.

FROZEN LEMON MOUSSE

FMakes 2 6-ounce ramekins.

Ingredients

For the mousse:

2 tablespoons unsalted butter, at room temp

cup + 3 tablespoons sugar, divided use

1 whole large egg + 1 large egg yolk

teaspoon fresh lemon zest

cup freshly squeezed lemon juice

cup heavy whipping cream

For the white chocolate sauce:

2 ounces real white chocolate

1 tablespoon of heavy cream

Instructions

1. Begin by making your lemon curd: In a small bowl, beat together with an electric mixer the butter and cup of sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes. Add the whole egg, beat until combined, then add the remaining egg yolk and lemon zest and beat well. Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry.

2. Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture thickens and coats the back of a spoon, in about 5-7 minutes, it is done. Remove from the heat, pour into a smallbowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).

3. Once the lemon curd is fully chilled, oil 2 small 6-ounce ramekins, and then line them with several layers of plastic wrap---leave plenty of overhang for lifting the mousse out later.

4. Next, beat the heavy cream and remaining 2 or 3 tablespoons of sugar (use your taste buds to guide you) until soft peaks form. Fold in the lemon curd gently, taking care not tostir all the air out of the whipped cream. Streaks are OK.

5. Divide the mixture between the two ramekins, cover with the overhanging plastic wrap and freeze overnight.

6. When ready to serve, melt together the white chocolate and heavy cream til the sauce is pourable over a double boiler or in the microwave in short bursts. Lift the mousse cups out of the ramekins using the plastic wrap handles, then tip them onto a plate with a drizzle of white chocolate sauce and serve.

Notes

*If the mousse cups don't want to come out of their ramekins, let them rest on the counter at room temperature for a few minutes before trying again.

MANGO MOUSSE

IngredientsYields: 6 individual cups

2-1/4 cups mango pulp (see tips)4-1/2 cups lemon apeels (see tips), 21 ounces5 cups heavy cream, chilled1/8 teaspoon salt1-1/2 teaspoons imitation rum extract1 teaspoon mango extract (optional)12 gingersnaps

DirectionsReserve 1-1/2 cups of mango pulp. Set aside.

Finely chop the lemon apeels. Fill a saucepan with 2 cups of cream. Bring it to a near boil. Turn off the heat immediately and add the lemon apeels. Using a spatula, keep stirring until the morsels are melted (see tips). Let the mixture cool completely. You might want to stir the mixture every 15 minutes to keep it from forming a skin. Once cooled, using an immersion handheld blender, whip the cream (at a low speed) until creamy and smooth for about 2 minutes. Add the rest of the mango pulp and pinch of salt.

Clean your handheld mixer in hot soapy water. Always make sure the beater blades are completely clean prior to whipping cream for optimum results. The whipping cream should be whipped cold. Whisk the rest of the heavy cream (3 cups) for about 2 minutes at a low speed. Add the rum and mango extracts (if used) and increase the speed of your mixer and keep beating for another 2-3 minutes until it forms soft peaks. Do not over-beat or the texture will become grainy. Reserve 1 cup of whipped cream in a bowl and chill it in the refrigerator.

Using a silicone spatula, mix 1/3 of the whipped cream with the lemon-mango mixture to soften it. Add the rest of the whipped cream and gently fold in the mousse to get an airy batter. Transferthe mousse to a pastry bag fitted with a round tip.

Spoon 4 tablespoons of the reserved mango pulp per glass. Pipe the mango mousse. Plastic-wrap each individual glass and chill in the refrigerator for at least 3 hours. The fat from the cream maypick up other food odors from the refrigerator if the glasses are not sealed properly.

When serving, unwrap the glasses and top with a dollop of the reserved whipped cream. Garnish with 2 gingersnap cookies per glass (I used only one for the photo). Serve immediately.

Bon apptit!

Coconut-Mango Mousse

by Karin Calloway

Fresh, ripe mangoes are the perfect finale at a Thai-inspired meal. But you can turn those perfect mangos into something a little more special by turning them into a mousse.

This mousse could also be called a panna cotta because the coconut milk, ripe mango and sour cream are congealed in softened unflavored gelatin. The result that is delicious and light.

Coconut-Mango Mousse

3/4 cup coconut milk

1 packet unflavored gelatin (or 2 teaspoons)

1 1/2 cups diced ripe mango or 1 1/2 cups frozen diced mango, defrosted

1/2 cup reduced-fat sour cream

1/3 cup sugar

1 teaspoon coconut extract

Small cubes of fresh mango and mint sprigs, for garnish

Put 1/4 cup of the coconut milk in a small saucepan and sprinkle the gelatin over. Let stand 5 minutes. Heat at low-medium heat until the gelatin dissolves (do not allow to boil). Remove from the heat and let cool.

Combine the mango, 1/2 cup coconut milk, sour cream, sugar, and coconut extract in a blender. Pure until smooth. Add the gelatin mixture and blend again. Divide mixture among 6 individualgelatin molds or wax-lined paper cups. Cover with plastic and chill at least 1 hour before serving.To serve, unmold the mousses or cut the paper cup away and invert the mousse onto chilled dessert plates. Garnish with the mango and mint.

Makes 6 servings

STRAWBERRY MOUSSE

Makes 5 servings

Ingredients:8 ounces fresh strawberries, rinsed and hulled and sliced

Sweetener options:2-3 tablespoons honey plus 1/8 teaspoon NuNaturals pure stevia extract

1 Tablespoon lemon juice1/2 teaspoon zest from an organic lemon

Pinch sea salt1/4 teaspoon vanilla

2 teaspoons unflavored powdered gelatin1 cup organic heavy cream

Preparation:

Sprinkle the gelatin over the tablespoon of water in a small bowl, and set aside to soften. Pureethe strawberries with the zest, the juice, and the salt. Heat the puree in a saucepan over mediumheat, stirring together the strawberries and sweetener just until hot. Add gelatin and stir untilmelted. Let mixture cool. Beat the cream to soft peaks, and beat in vanilla and stevia. Gently foldstrawberry mixture into cream. Pour into serving cups and chill for two hours.

For a stiff, pipeable mousse (like you see in the photos), follow these directions after soaking thegelatin:

Place the strawberries, lemon juice, lemon zest, and salt in a saucepan over medium low heat,and add the sweetener (erythritol, Splenda, or honeydont add the stevia yet) and water andcook, breaking up with your spatula. Stir around the pan gently until the sweetener has dissolved.Simmer for 10 minutes, or until the strawberries have slightly thickened. Add the gelatin to thepan, and stir until it is completely melted. Puree in a blender (I used my Magic Bullet) or foodprocessor. Let cool to room temperature. Whip the heavy cream to stiff peaks with a hand mixer,and beat in vanilla and stevia. Once the strawberries are cooled, carefully fold the whippedcream into the fruit puree. Pipe mixture into serving bowls, and chill for at least an hour. I usedan 8 Wilton piping bag with the largest tip I could find at Michaels craft store. The tip was$1.99 and the piping bag was $1.99.

~6.2g net carbs per 1/5th of a recipe using cup Splenda w/stevia~4g net carbs per 1/5th of a recipe using erythritol/stevia

AVOCADO MOUSSE WITH CHOCOLATE CUPS

Ingredients:5.9 ounces Choceur Dark Chocolate Bar

1 avocado

cup Baker's Corner Granulated Sugar

2 tablespoons Friendly Farms Vanilla Almond Milk

lime, juiced

4 ounces Fit & Active Whipped Topping

12 raspberries

Directions:

1. In a medium bowl, microwave all but 3 squares of the chocolate for 30 seconds. Stir and repeat until chocolate is completely melted.

2. Wash an empty foam egg carton, dry thoroughly. Use scissors to cut into separate egg cups.

3. Place a heaping teaspoon of chocolate into each cup and tilt until chocolate lines each cup. Place in the freezer on a sheet pan.

4. Using a food processer, combine the avocado, sugar, almond milk and lime juice. Scoop mixture into a medium bowl.

5. Fold in the whipped topping.

6. Remove the egg carton from the chocolate by carefully peeling off pieces of foam. Make sure that your fingers stay near the bottom to avoid melting the tops.

7. Scoop a tablespoon of avocado mousse into each cup. Top with a single raspberry.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen

CINNAMON CHOCOLATE MOUSSE