Minty Cocoa Mousse Recipes

HOT COCOA MOUSSE

Steps:

• In medium bowl, beat whipping cream with electric mixer on high speed until cream begins to thicken.
• On medium speed, beat in powdered sugar and cocoa mix until blended. Add 1/4 teaspoon cinnamon and the vanilla; beat on high speed until soft peaks form.
• Spoon mousse into individual dessert dishes. Garnish with whipped cream; sprinkle with cinnamon. Refrigerate until ready to serve.

MINT MOUSSE

Steps:

• In medium saucepan combine bars, broken up and 1/2 cup cream.
• Stir constantly over low heat until melted and smooth.
• Stir in mint extract.
• Remove from heat and cool completely.
• In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
• Add the food color and beat just until color is uniform.
• Gently fold in the cooled white mixture and optional chips if using, until well blended.
• cover and chill for at least 2 hours.
• Serve as desired.

EASY COCOA MOUSSE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Cook over low heat until gelatin is dissolved. , In a blender, combine the milk, sweetener, cocoa and vanilla. Slowly add gelatin mixture. Fold in 1-1/2 cups whipped topping. Spoon into serving dishes. Cover and chill for at least 1 hour. Garnish with remaining topping.

MINT COCOA MIX

Steps:

• Combine the first five ingredients. Divide into gift bags or place in an airtight container, adding miniature marshmallows as desired. Mix may be stored in a cool, dry place for up to 6 months., To prepare hot cocoa: Place 1/3 cup cocoa mix in a mug. Stir in hot milk until blended. Add as many marshmallows as desired.