Jennys Magic Mousse Recipes

JELL-O MAGIC MOUSSE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
• Whisk in COOL WHIP until blended. (Gelatin mixture will be thin.)
• Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
• Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

MAGIC MOUSSE

Steps:

• In a small bowl, combine cold water and gelatin; let stand for 2 minutes. Add boiling water; stir until gelatin is dissolved. Cool slightly. , In a large bowl, combine sugar and cocoa. Add the cream and vanilla; beat on medium speed until stiff peaks form. Beat in gelatin mixture just until blended. , Spoon into dessert dishes. Chill for at least 30 minutes. Garnish with toffee bits. Store leftovers in the refrigerator.

EASY CHOCOLATE MOUSSE

Steps:

• Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
• Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
• Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
• Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

MAGIC MOUSSE

Steps:

• Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.

HERSHEY'S CHOCOLATE MAGIC MOUSSE PIE

Steps:

• Sprinkle gelatin over cold water in a small bowl. Let stand 2 minutes to soften.
• Add boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
• Mix sugar and cocoa in large bowl.
• Add whipping cream and vanilla.
• Beat with mixer on medium speed until stiff, scraping bottom of bowl often.
• Pour in gelatin mixture and beat until well blended.
• Spoon into crust. Refrigerate about 3 hours.
• Garhis with whipped cream and chocolate chips or Hershey's Mini Kisses.
• Refrigerate leftovers.

JELL-O MAGIC MOUSSE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
• Whisk in COOL WHIP until blended. (Gelatin mixture will be thin.)
• Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
• Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

JELL-O MAGIC MOUSSE

Steps:

• stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
• add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended.
• (mixture will still be thin).
• pour mixture into 6 cup mold or glass bowl sprayed with cooking spray.
• Refrigerate 8 hours or overnight until firm.
• unmold onto serving plate just before serving.
• store leftovers in refrigerator.

JENNY'S MAGIC MOUSSE

Steps:

• Combine the first 4 ingredients in a blender. Add half and half and blend thoroughly. Pour into a large bowl or several small ones. Cover and chill until set. You can top it with whipped cream if desired.