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Chocolate Mousse Recipe

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This recipe for Chocolate Mousse, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne & Ewen McEwen
Added: Saturday, February 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 16 oz. containers of Cool Whip, thawed
Graham cracker crust, prepared in a 9x13 pan, or equivalent
1 c. milk, heated very hot
1 12 oz. bag semi-sweet chocolate chips
2 oz. unsweetened chocolate, broken into pieces
1 8 oz. pkg. cream cheese, cut into strips
1/4 c. sugar
1 tsp. vanilla

Directions:
Directions:
Put Cool Whip into large mixing bowl.
Pour HOT milk into blender and immediately add chocolate and blend to melt.
Continue to blend while adding remaining ingredients.
Pour chocolate mixture over Cool Whip and thoroughly mix together.
Pour into bowls or crusts and cool in fridge until set. This recipe actually makes more than a 9x13 quantity.
Serve as is, or with raspberries, strawberries, whipped cream...
Also, to really go over the top, one can make it with whipped heavy cream instead of Cool Whip, but it then needs to be eaten quickly (Ewen never does it this way because it's so much easier with Cool Whip...and fewer calories).

Preparation Time:
Preparation Time:
20 minutes for Mousse
Personal Notes:
Personal Notes:
This recipe is Ewen's most "famous" creation. It's especially good with graham cracker crust, but fine without, and one can even vary the amount of chocolate to make it more or less chocolaty.

 

 

 

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