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easy chocolate mousse
at recipeseasy.com
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BEST: EASY CHOCOLATE RASPBERRY MOUSSE
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Yield: 8 Servings
1 tb Vegetable oil
5 c Zucchini, chopped [=1 1/2lb]
2 Onions, chopped
1 Celery stalk, diced
1 Garlic clove, minced
2 ts Curry powder
3/4 ts Salt [approx]
1/2 ts Cinnamon
1/4 ts Pepper [approx]
1 ts Packed brown sugar
6 c Vegetable stock, or water
In large saucepan, heat oil over medium heat; cook zucchini, onions,
celery, garlic, curry powder, salt, cinnamon and pepper, stirring
occasionally, for 10 minutes or until softened.
Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to
medium; simmer for 20 minutes or until vegetables are very tender.
In blender, pure zucchini mixture, in batches, until smooth. Pour into
clean saucepan; reheat but do not boil. Season with more salt and
pepper to taste.
Try topping with a dollop of yogurt and a spoonful of chutney.
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EASY CHOCOLATE MOUSSE
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Yield: 4 Servings
4 oz Plain chocolate
2 oz Butter
3 tb Fresh single cream
1 ts Vanilla essence
1 lb Icing sugar
Butter an 8 inch square tin. Break the chocolate into pieces and put
witll the butter into a basin set over a pan of hot water. Leave
until the mixture has melted, stirring once or twice. Remove the
basin from the pan of water and stir in the cream and the vanilla
essence. Gradually mix in the icing sugar. Transfer to the tin, leave
to cool, and then cut into sguares. Alternatively, keep the mixture
soft in a basill over a: pan of hot water, off the Stove. Take
toaspoons of the mixture, roll into balls in hands dusted with
icing sugar and dip into dishes of dessicated coconut, chopped nuts,
powdered drinking chcocolate or `hundreds and thousands'.
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EASY CHOCOLATE MOUSSE
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Yield: 6 servings
3 Beaten eggs
2/3 c Cooking oil
1 c Dark maple syrup
1 ts Vanilla
1 ts Baking powder
1/2 ts Salt
3/4 c Chocolate chips
1/2 c Chopped walnuts
2 c Flour
by Vera Lesure
Mix in order given. Pour into 13 x 9 pan, bake at 350? for 30
minutes. Do not overbake.
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Light and Easy Fruited Chocolate Mousse
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Yield: 18 servings
1 Angel food cake
1/3 c Sugar
3 tb HERSHEY'S Cocoa
2 tb Hot water
1 1/2 ts Vanilla extract
1 Dry whipped topping mix
1/2 c Skim milk
1. Prepare yogurt cheese. 2. Cut angel food cake into 3 horizontal
layers. In small bowl, stir together sugar, cocoa and hot water until
smooth; stir in 1 teaspoon vanilla. Stir in yogurt cheese until well
blended. Prepare whipped topping mix as directed on package, using
1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa
mixture. 3. Spread cocoa mixture between layers and on top and sides
of cake. Cover; refrigerate. Submitted
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Easy Chocolate Mousse Cake
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Yield: 1 servings
M U L L I G A T A W N Y S O U P
============================
This Indian soup, the name which means "pepper water", originated as
a simple broth seasoned with a sharp curry mixture. However, the
English living in India preferred a more hearty soup, so they added
mutton and vegetables to the well seasoned broth.
Since mutton is not always appreciated by everyone, a version
substituting chicken for mutton was developed. The chicken
adaptation had found favor on the European continent and even
Austrailia. Today Mulligatawny sometimes appear on menus as thin
clear soup and sometimes as a very thick stewlike dish flavored
with curry and made with meat, or more often chicken. A variety of
other ingredients such as rice, apple, egg and lemon juice are
usually added.
....................................................................
INGREDIENTS:
1 ea Stewing or Frying Chicken; cut into pieces
1-1 1/2 ts Salt
1 ea Onion
X Soup Greens (see note below)
1 ea Bay Leaf
5 sl Lean Smoked Bacon (75 g or 2 1/2 oz)
3 tb Butter
4 ea Tomatoes; peeled and chopped
5 tb Flour
2-3 ts Curry Powder
X Cayenne Pepper
1/2 c Cream (1/8 liter or 1/4 pint)
DIRECTIONS:
Place chicken, salt, onion soup greens and bay leaf in a saucepot or
kettle; add water to cover. Cook over medium heat until chicken is
tender. Rmove meat from bones and cut into strips. Strain the broth.
Dice bacon and saute about 3 minutes in hot butter in a saucepan.
Add chopped tomato and cook 2 minutes longer. Blend in flour and mix
well. Stir in the chicken broth and cook 15 minutes, stirring
occasionally. Season with curry powder and cayenne pepper. Add cream
and serve with toasted bread cubes or fluffy rice.
Makes about 6 servings.
NOTE:
For soup greens, use all or choice of the following vegetables
(carrot, celery, leek, onion, parsnip, turnip) and herbs (parsley,
tarragon, thyme).
SOURCE: The World's 100 Best Recipes by Roland Goock
Transcribed
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Easy Chocolate Mousse Cake
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Yield: 1 servings
M U L L I G A T A W N Y S O U P
============================
This Indian soup, the name which means "pepper water", originated as
a simple broth seasoned with a sharp curry mixture. However, the
English living in India preferred a more hearty soup, so they added
mutton and vegetables to the well seasoned broth.
Since mutton is not always appreciated by everyone, a version
substituting chicken for mutton was developed. The chicken
adaptation had found favor on the European continent and even
Austrailia. Today Mulligatawny sometimes appear on menus as thin
clear soup and sometimes as a very thick stewlike dish flavored
with curry and made with meat, or more often chicken. A variety of
other ingredients such as rice, apple, egg and lemon juice are
usually added.
....................................................................
INGREDIENTS:
1 ea Stewing or Frying Chicken; cut into pieces
1-1 1/2 ts Salt
1 ea Onion
X Soup Greens (see note below)
1 ea Bay Leaf
5 sl Lean Smoked Bacon (75 g or 2 1/2 oz)
3 tb Butter
4 ea Tomatoes; peeled and chopped
5 tb Flour
2-3 ts Curry Powder
X Cayenne Pepper
1/2 c Cream (1/8 liter or 1/4 pint)
DIRECTIONS:
Place chicken, salt, onion soup greens and bay leaf in a saucepot or
kettle; add water to cover. Cook over medium heat until chicken is
tender. Rmove meat from bones and cut into strips. Strain the broth.
Dice bacon and saute about 3 minutes in hot butter in a saucepan.
Add chopped tomato and cook 2 minutes longer. Blend in flour and mix
well. Stir in the chicken broth and cook 15 minutes, stirring
occasionally. Season with curry powder and cayenne pepper. Add cream
and serve with toasted bread cubes or fluffy rice.
Makes about 6 servings.
NOTE:
For soup greens, use all or choice of the following vegetables
(carrot, celery, leek, onion, parsnip, turnip) and herbs (parsley,
tarragon, thyme).
SOURCE: The World's 100 Best Recipes by Roland Goock
Transcribed
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Easy Chocolate-Coffee Mousse Pie
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Yield: 8 servings
4 1-oz unsweetened chocolate 3 tb Flour
Squares 2 c Pecans; coarsely chopped
4 tb Butter 1 Pie crust (9 inch)
2 c Brown sugar, packed -- unbaked
2 Eggs 3 oz Bittersweet or semisweet
1/4 c Milk Chocolate; cut into 1/2"
1 ts Vanilla extract -chunks
1/4 ts Salt Whipped cream
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:55
1. Preheat oven to 375?F. In a 1-qt glass bowl, combine unsweetened
chocolate and butter. Heat in microwave on High 1 min, or until
melted and smooth when stirred. Add brown sugar, eggs, milk, vanilla,
salt, and flour and mix until well blended.
2. Spread pecans over bottom of unbaked pastry shell. Sprinkle
bittersweet chocolate pieces over nuts. Top with filling.
3. Bake 35 to 40 mins, or until set. Cover edges of pie crust with
foil during last 15 mins of baking if necessary, to prevent
overbrowning. Serve warm or chilled, with whipped cream on the side.
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EASY CHOCOLATE MOUSSE
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Yield: 6 servings
3 Beaten eggs 1/2 ts Salt
2/3 c Cooking oil 3/4 c Chocolate chips
1 c Dark maple syrup 1/2 c Chopped walnuts
1 ts Vanilla 2 c Flour
1 ts Baking powder
by Vera Lesure
Mix in order given. Pour into 13 x 9 pan, bake at 350? for 30
minutes. Do not overbake.
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Super-Easy Chocolate Mousse
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Yield: 6 servings
--CUTLETS-----
1 lb Extra-firm tofu 1/2 ts Herb salt
1/3 c Cilantro, chopped 1/2 c Pecans
1 tb Jalapeno, seeded & minced 2 tb Olive oil
1 tb Ginger, grated
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Best Easy Chocolate Raspberry Mousse
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Yield: 1 Servings
2 c Sugar
2/3 c Water
3 tb Light corn syrup
1 tb Vinegar
2 Egg whites
1/4 ts Cream of tartar
1 pn Salt
6 lg Marshmallows
Combine sugar, water, syrup & vinegar. Cook to soft ball stage. Beat egg
whites until stiff. Beat in cream of tartar & salt. Add half of hot mixture
to egg whites. To other half, add marshmallows & allow to dissolve. Combine
mixtures & beat until spreading consistency. (This also makes a very good
candy if cooked to hard ball stage.)
EDITH SCHELL
HOLLY GROVE, AR
From Simply Southern, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
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