Mousse Can Stand Alone but Why?

 I love mousse.  I love it in a cup and I love it in a pie.  It is grand in a cake and it is even more so layered.  I started out making a layered cake but I was running late and did not want to take the time to cut the layer down the middle.  For me, that is a traumatic time.  I have messed up the cake more than not.  Instead, I used the mousse as a frosting or perhaps, even a layer.  It was thicker than any frosting, I have seen.

With this change, came extra mousse and my daughter-in-law stepped in and created this beauty which tastes as good as I think it looks.

 Mousse in A Glass

Ingredients:

2 cups semi-sweet chocolate chips

1/3 cup boiling water

3 cups whipping cream

confectioner's sugar

Method:

Melt the chocolate chips in the microwave.  It should not take long and you should remove it while it still has a loose form.    Pour the boiling water over the chocolate and mix it completely so you have a smooth chocolate.

In a large bowl (I used my electric mixer) beat whipping cream with 3 tablespoons confectioner's sugar.  Fold several scoops of whipped cream with chocolate, leaving 2/3 in the bowl.  The rest should be added in scoops until you have used it up.  Fold each scoop into the chocolate.  When this is completed, refrigerate the mousse for at least 3 hours.

Take a glass or bowl (whatever shape you prefer) and layer the mousse with "Oreo" crumbs.  The cookies should be ground in a food processor.  First place in mousse on a slant.  Cover with some crumbs, also on a slang.  Finally add another layer of mousse.  On top, place a chocolate leaf and a few crumbs sprinkled on the mousse.

You now have an attractive and delicious dessert.

Note:  If you would like to intensify the chocolate flavor, add 2 teaspoons of cappuccino or instant coffee to the boiling water.  Mix thoroughly and add to melting chocolate.


 Linked to
What's Cookin' Wednesday
Whisking Wednesdays
Good Cheap Eats


Comments

  1. SwathiJune 21, 2011 at 10:21 PM

    Moussee without egg sounds awesome.

    ReplyDelete
  2. yummychunkletJune 22, 2011 at 12:20 AM

    How fun! This looks so creamy and delicious.

    ReplyDelete
  3. laxsupermomJune 22, 2011 at 9:49 AM

    Yum! That looks so good! The chocoholic in me wants one right now. Thanks for sharing.

    ReplyDelete
  4. magpieJune 23, 2011 at 6:50 AM

    That does look yum!love oreos! I put it in between a layer cake recently and loved how soft and cakelike it became!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more