Wednesday, November 17, 2010

Chocolate Mousse

Never fail chocolate mousse...that is what I would call it. But it is also known as the 'church mousse'...since I became very familiar with this recipe at church functions...where we would make up enough to serve 200-300 people. It can be made in pans and cut into squares...as a chocolate mousse pie...or spooned into parfait glasses. Light and fluffy...and chocolate...it's hard to go wrong!


Crumb Crust:
  • 1/3 cup butter
  • 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)
  1. Melt butter; stir into crumbs.
  2. Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.
Mousse:
  • 2/3 cup sugar
  • 1/4 cup cocoa
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/4 cup cold water
  • 1 envelope gelatin (Knox)
  • 1/2 teaspoon vanilla
  • 1 carton Cool Whip - 500 ml
  1. Combine sugar, cocoa, salt and milk.  Cook and stir over medium heat until mixture comes to a boil.
  2. Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
  3. Cool in fridge until almost set (needs to be quite firm).
  4. Beat in Cool Whip until combined and smooth...using 'low' setting on mixer.
  5. Pour into prepared crust.
  6. Chill several hours before serving.

*To make a 9" x 13" pan, double the recipe for the mousse...and use 2 cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use...and is great in chocolate cups for special occasions.
 



    13 comments:

    1. Looking forward to seeing the recipe once it's posted - looks like a winner! ~~K~~

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    2. recipe does not show up under 'print' but all those ingredients look challenging...

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    3. I love chocolate mousse. I can't wait til you share the recipe!

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    4. is there a recipe? sure hope so, it's looks very tasty and would love to make it!

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    5. I can't see a recipe....just photos.

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    6. Yum, that really looks good Judy!

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    7. Judy, the picture alone is beautiful and Im sure the recipe was worth the wait!

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    8. could you explain the whipping cream...I am drawing a blank with
      1-500 ? Is that a whole container or?

      Thanks looks so yummy can't wait to try!
      Cori

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    9. Cori...the 500 ml container would be the small one. In Canada the Cool Whip is packaged in 500 ml and 1L cartons.

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    10. I don't remember if I've ever commented, but I wanted to let you ladies know that I LOVE your site and I visit often.
      I am looking forward to the publication of y'alls cookbook.
      Mrs.B

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    11. I just made a 9x13 pan of this for work and it was a hit!! I added some instant coffee to the milk/cocoa mixture for a mocha flavored mousse. Delish!!!

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    12. Judy, do you have the measurements for 100 servings?
      Thanks

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    13. Anonymous...seven 9x13-inch pans would serve 100...and a few pieces to spare. Those would be good-sized pieces...15 from each pan.

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