Chocolate Mousse Weight Watchers Style Recipes

CHOCOLATE-ESPRESSO MOUSSE SHOTS

Steps:

• In a small bowl, combine espresso and water until dissolved; let cool to room temperature.
• In another bowl, whisk together pudding mix and skim milk until well-combined; whisk in espresso mixture and then fold in 1/2 cup whipped topping.
• Line up 16 shot glasses and spoon 1 tbsp pudding in each one; top each with 1 1/2 tsp cookie pieces, 1 1/2 tbsp pudding and 1 more tsp cookie pieces.
• Garnish each with 1 tbsp whipped topping before serving.
• Serving size: 1 shot

CHOCOLATE MOUSSE PHYLLO CUPS

Steps:

• Heat oven to 350ºF.
• Lightly coat one sheet of phyllo dough with cooking spray. Lay second sheet of phyllo dough on first; coat with cooking spray. Lay third sheet of phyllo dough on second; coat with cooking spray. Cut into 12 squares.
• Fit squares into each of 12 muffin tins. Repeat with 3 more sheets of phyllo dough, fitting squares over existing squares in muffin tin so cups are formed.
• Bake until golden, about 5 to 10 minutes. Cool on rack.
• While cups are baking, combine cocoa, extract and syrup until smooth; fold in whipped topping. Divide among phyllo cups. Combine berries and top each cup with 1/4 cup of berries.

VEGAN CHOCOLATE MOUSSE

Steps:

• Place avocado, cocoa powder, almond milk, vanilla, cinnamon, maple syrup, and brown sugar in food processor and combine until desired consistency reached.
• Spoon into four serving dishes and let chill for one hour.
• Dust with icing sugar and garnish with mint and raspberries.
• Serving Size: 1/4 cup each

MINI CHOCOLATE MOUSSE TARTS

Steps:

• Line a 12-hole muffin tin with foil muffin liners; place 1 cookie on the bottom of each.
• Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.
• Combine milk, sugar, cocoa and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a bowl; whisk in whipped topping.
• Pour into lined muffin cups. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries.

CHOCOLATE "MOUSSE" ...WEIGHT WATCHERS STYLE

Steps:

• Mix well :).
• If you have your cool whip in the freezer, take out a few hours ahead of time.
• Mine ends up being about 2 points but depending on brands it may be more or less.

WEIGHT WATCHERS EASY CHOCOLATE MOUSSE

Steps:

• Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute.
• Stir in the chocolate chips and let stand about 2 minutes.
• Beat with a whisk until the chocolate is melted and the mixture is smooth.
• Add the vanilla and a pinch of salt whisking until blended.
• Let cool to room temperature.
• With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.
• With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.
• Repeat with the remaining sour cream.
• Divide the mousse into 4 dishes.
• Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day.
• Serve with the raspberries.