Weight Watchers Chocolate Mousse Recipe 455

CHOCOLATE-ESPRESSO MOUSSE SHOTS

Chocolate-espresso mousse shots image

Espresso-spiked chocolate pudding is layered with crushed chocolate wafers in this so simple dessert recipe. If desired, only use 1 cup skim milk and add half a cup Irish Crème liquor when you add in the espresso mixture. Sprinkle the whipped topping with additional instant espresso or garnish with a raspberry and a sprig of mint for an elegant presentation. We recommend assembling the shots the day you plan to enjoy them. But, if you'd like, make the mousse a couple of days in advance and store in the refrigerator. Wait to assemble the shots until a few hours before you plan to serve them and chill if needed.

Categories Dessert

Time 25m

Yield 16 servings

Number Of Ingredients 6

Ingredients

2 tsp Instant espresso
1 Tbsp Hot water
1 package(s) Instant chocolate pudding dry mix (1.4 oz)
1.5 cup(s) Fat free skim milk
1.5 cup(s) Lite whipped topping divided
16 item(s) Chocolate wafer(s) lightly broken

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

Nutrition Facts : Calories 20 kcal

MINI CHOCOLATE MOUSSE TARTS

Mini Chocolate Mousse Tarts image

Our miniature tarts, filled with creamy, rich chocolate mousse, are the perfect antidote for a sweets craving.

Categories Dessert

Time 23m

Yield 12 servings

Number Of Ingredients 9

Ingredients

12 item(s) Reduced fat vanilla wafer(s)
0.25 oz Unsweetened gelatin
0.25 cup(s) Water
1 cup(s) Fat free skim milk
0.333 cup(s) Sugar
0.333 cup(s) Unsweetened cocoa powder
1 tsp(s) Vanilla extract
1.75 cup(s) Lite whipped topping
1 cup(s) Fresh raspberries

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.

Nutrition Facts : Calories 100 kcal

CHOCOLATE "MOUSSE" ...WEIGHT WATCHERS STYLE

Chocolate

Just a very simple snack that I fell in love with soon after I started WW. I don't like rich chocolate so this is very mild.

Provided by Shaykha

Categories Dessert

Time 2m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 2

Ingredients

1/2 cup fat-free cool whip
0.5 (15 5/8 g) packet fat free powdered cocoa mix (I use Swiss Miss)

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.

Nutrition Facts :

WEIGHT WATCHERS EASY CHOCOLATE MOUSSE

Weight Watchers Easy Chocolate Mousse image

Make and share this Weight Watchers Easy Chocolate Mousse recipe from Food.com.

Provided by senseicheryl

Categories Dessert

Time 11m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup fat-free half-and-half
1/2 teaspoon instant coffee powder
5 ounces semi-sweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
1 1/3 cups nonfat sour cream
1/2 pint fresh raspberry

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.

Nutrition Facts : Calories 283.6, Fat 12.3, SaturatedFat 7.2, Cholesterol 8.7, Sodium 133.8, Carbohydrate 42.2, Fiber 4.6, Sugar 28.4, Protein 6.5

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