Strawberry Mousse Cups Recipes

JELL-O® STRAWBERRY MOUSSE CUPS

Steps:

• Add boiling water to gelatin mix in large serving bowl; stir 2 min. until completely dissolved. Add ice; stir until completely melted. Gently stir in 1-1/2 cups each COOL WHIP and berries until well blended.
• Spoon into dessert dishes. Refrigerate 2 hours or until firm.
• Top with remaining COOL WHIP and berries just before serving.

STRAWBERRY MOUSSE DESSERT CUPS

Steps:

• In small bowl, sprinkle gelatin over 1 tablespoon whipping cream; set aside to soften gelatin.
• In food processor, place strawberries and powdered sugar. Cover; process until smooth. Pour mixture into 1-quart saucepan; add softened gelatin. Cook over medium heat, beating with whisk occasionally, until mixture comes to a simmer and gelatin is dissolved. Remove from heat; cool 30 minutes.
• In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. On low speed, beat strawberry mixture into whipped cream until blended.
• Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate cups. Refrigerate until set, about 30 minutes, or up to 2 hours before serving. Garnish with fresh sliced strawberries, if desired.

STRAWBERRY MOUSSE SUGAR COOKIE CUPS

Steps:

• With your electric mixer beat the cream cheese and powdered sugar together until smooth, about 30 seconds. Carefully stir in your Cool Whip. When combined fold in your chopped strawberries.
• Place bowl in refrigerator to chill for 2 hours.
• Meanwhile, preheat oven to 350 ° and spray mini muffin pan with cooking spray. Place 1 1/2 teaspoons of cookie dough into each muffin tin.
• Bake for 8 minutes until they are just starting to golden.
• Remove from oven and immediately sprinkle 4-5 white chocolate chips in each cup. The heat from the cookies will melt them. As soon as the chips are soft spread carefully in the bottom of the cookie cup.
• Release the cookies from the muffin tin by loosening with a knife. Let cool on a wire rack until ready to fill.
• When ready to fill the cups, use either a spoon or a piping bag (or ziplock) and fill each with about one teaspoon of mousse.
• Garnish with a strawberry slice, if desired.

STRAWBERRY MOUSSE IN WHITE CHOCOLATE CUPS

Steps:

• In a small microwave-safe bowl, melt chips and shortening; stir until smooth. Brush over the bottom and up the sides of two foil muffin liners. Refrigerate for at least 30 minutes., Meanwhile, set aside two strawberries for garnish. Chop enough remaining strawberries to equal 1/3 cup; set aside. Crush enough remaining strawberries to equal 3 tablespoons. , In a small saucepan, combine crushed berries and marshmallows. Cook and stir over medium-low heat for 3-5 minutes or until marshmallows are melted and mixture is blended. Remove from the heat; stir in lemon juice. Cool to room temperature, about 15 minutes. Stir in chopped strawberries. Cover and refrigerate for 20 minutes. , Set aside 2 tablespoons whipped topping for garnish. Fold remaining whipped topping into strawberry mixture. Spoon into chocolate cups. Cover and refrigerate for at least 4 hours. , Just before serving, carefully remove foil liners from chocolate cups. Slice the reserved strawberries. Garnish cups with berries and reserved whipped topping.

EASY FRESH STRAWBERRY MOUSSE

Steps:

• Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
• In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
• Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
• ** for size purposes, the glasses I used hold 1 cup of water.

EASY STRAWBERRY MOUSSE

Steps:

• Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
• Whip heavy cream and powdered sugar together until medium peaks form.
• Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
• Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.

STRAWBERRY MALTED MOUSSE CUPS

Steps:

• In a small saucepan, combine the gelatin, cornstarch and water until smooth. Bring to a boil; cook and stir for 3-5 minutes or until mixture becomes clear. Remove from the heat; cool for 5 minutes. , In a small bowl, combine malted milk powder and creamer; whisk into gelatin mixture. Stir in 2 cups whipped topping. Spoon into six dessert dishes; chill until set. , Just before serving, dollop with remaining whipped topping. Garnish with berries and mint if desired.

JELL-O STRAWBERRY MOUSSE CUPS

Steps:

• Stir boiling water into dry gelatin mix in large serving bowl at least 2 min. until completely dissolved. Add ice cubes; stir until completely melted. Gently stir in 1-1/2 cups each of the whipped topping and strawberries until well blended.
• Spoon evenly into six small dessert dishes. Refrigerate 2 hours or until firm.
• Top with remaining 1/2 cup each whipped topping and strawberries just before serving. Store leftovers in refrigerator.