Skinny dark chocolate mousse

If you are looking for a waist-line friendly mousse, look no further. In 3 steps you can make this ultra fab treat. With 5 ingredients that you probably have in the kitchen right now.
I used greek yogurt for a little extra flavor and to add a little thickness to it. 

Prep. 15 mins.
overall time 15 mins.
5-6 servings Depending on serving dish


1/2 cup of dark chocolate chips

1 1/2 cup of chocolate cool whip {thawed}

1 1/2 cup of skim milk

1 box of instant chocolate fudge pudding

3 tablespoon of fat-free greek honey vanilla yogurt


1. In  small saucepan, combine 1/4 cup of the milk and the

 chocolate chips. Cook over low heat, stirring constantly,

 until chocolate is completely melted and mixture is well


2.In medium bowl, combine remaining 1 1/4 cups milk and

 pudding mix. Beat with wire whisk for 1 to 2 minutes or until

 mixture is well blended and thickened; stir in yogurt.

3.Blend melted chocolate into pudding mixture; fold in 

whipped topping. Spoon into individual dessert dishes. Top

each serving with additional whipped topping and 

raspberries. Serve immediately or refrigerate until serving

time. Store covered in refrigerator.

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Skinny banana mousse

Today’s recipes is skinny banana mousse . Not only is it healthy but is very creamy and delicious !
A lot of recipes that are healthy, really don’t taste that good. So I really wanted this recipe to awesome. Hope you like it.


2 tablespoons of low fat milk
4 tablespoons of sugar
1 teaspoon of vanilla
1 med. banana cut in quarters
1 cup of banana flavor yogurt or plain yogurt low fat
8 1/4 inch banana slices


1.Place milk, sugar, vanilla, and banana in blender. Process for 15 seconds at high speed until smooth.
2.Pour mixture into small bowl and fold in yogurt. Chill.
3.Spoon into 4 dessert dishes and garnish each with 2 banana slices just before serving.

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Mocha mousse

When I found this recipe this I knew I had to try it. It’s a perfect blend of coffee and dark chocolate. Hope You like it.

1/2 cup of heavy cream, plus 3/4 cup of heavy cream
1/4 cup of instant coffee granules
1 egg
1/8 cup of sugar
2 ounce of dark chocolate chopped
2 ounce of bittersweet chocolate chopped

1.In small saucepan , heat 1/2 cup of heavy cream until you see steam come up. Stir in the instant coffee , do not let it boil.
2.Meanwhile, in the bowl of a stand mixer, beat the egg until it’s light yellow and frothy for about 3-5 mins. Add the sugar a little at a time until well combined.
3.At the same time, beat the egg in the bowl of a mixer until light yellow and frothy, gradually beat in the sugar, add half of the warm heavy cream/coffee mixture to the mixer and beat well.
4.Pour the egg mixture from the mixing bowl into the saucepan, cook on low for about 5 mins whisking constantly.
5.Sir sugar, egg, and Irish cream mixture into saucepan, cook on low for 5 mins, whisking constantly, add chocolate to the saucepan and whisk until melted, remove from the burner.
6.Cover the pot with a tight fitting lid. Place in the refrigerator for 2 hours, stirring 1 time.
7.Remove the pot from the refrigerator, in bowl of mixer, beat the remaining 3/4 cup of heavy cream until stiff peaks form, add the chocolate from the pot to the mixer and beat on low until starting to combine. Increase the mixer speed to high and beat until fully combined.
8.Transfer the mousse into four serving dishes. Chill until ready to serve. For garnish I used rolled wafers and chocolate sprinkles.

Adapted from:Fabulous foods.

Peanut butter white chocolate Mousse

This recipe is a peanut butter lover’s dreams. Two kinds of peanut butter in this delicious rich mousse. P&b mousse is mostly used as a filling in a cake or cheesecake, but is very,very delicious by itself.

1 cup of  white chocolate peanut butter
1 tablespoon of hazelnut chocolate peanut butter
1 {8 ounce} of cream cheese room temp.
1 cup of powdered sugar 
1 teaspoon of vanilla
1 cup of whipping cream

1.With a mixer, beat peanut butter and cream cheese in a large 
bowl until light and fluffy about 2-3 mins.

2. Add sugar, vanilla and beat until it’s blended well.

3.In a separate bowl, with a clean beaters, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture in additions.

4. Place in serving bowls and refrigerate for about 30 mins.
Then serve.

 Chopped up nuts and some chocolate {or Chocolate chips} and sprinkle on top.


Oreo triple chocolate mousse

Sunday Night Dessert: Oreo Triple chocolate Mousse

This is one of my favorite recipes, Oreo’s triple chocolate mousse. You have an old favorite crushed with a nice creamy mousse . Ohhh so good . If its hard for you not to eat the oreo’s before you start crushing them,
you better buy 3-4 packages. They don’t last long in my house . I have to hide them. Whoever invented the Oreo triple double cookie I love you.

5oz. milk chocolate
3 oz. semi-sweet chocolate
2 oz.dark chocolate
3 tablespoon of butter room temp.
3 large eggs
1/2 teaspoon of cream tartar
1/4 cup sugar plus 2 tablespoons sugar
1/2 cup heavy cream cold
1/2 teaspoon of vanilla
2  Package of Triple double Oreo cookies

Make about 5-6 Ramekins

In double boiler, melt chocolate and butter stir until the mixture smooth. Remove and let cool lightly. Whisk and beat egg yolks into chocolate one at a time. Beat until smooth after each yolk. Set aside. In another bowl beat egg whites until foamy. Add cream tartar and beat until soft peak appears. Beat in 1/4 sugar and continue to beat until you see stiff peaks. In a bowl that’s chilled, beat heavy cream until it begins to thicken.
Add the 2 tablespoon of sugar, vanilla and continue beating until the cream holds the soft peaks. Lightly fold egg whites into chocolate mixture until you see it lightens. Next , fold in whipped cream. Make sure you don’t over fold the mousse or it will be to heavy and you don’t want that. Crush 1 1/2 packages of Oreos. And chop the rest for the topping.  Drop in crushed oreos. Spoon mousse into cup or whatever serving dish you want and chill for a few hours. Take chopped Oreo’s and sprinkle over the top. Serve as you like.

White chocolate mousse with Godiva Liqueur

The hardest part of this recipe is waiting the two hour for it to chill. Everything else is pretty easy.
This white chocolate mousse recipe has a little something special “Godiva white chocolate liqueur. YUMMY. Add it  when the white chocolate chips are melting. You dont want to over stir or
over cook the chocolate. So when you see the chips melting, just when think it’s almost melted, add in the liqueur.


4 egg yolks
1/4 cup of sugar
1 cup of whipping cream
1 cup of white chocolate chips 
1 1/2 cup of whipping cream
1 tablespoon of Godiva White chocolate Liqueur 

Beat egg yolks in small bowl with mixer on high. Beat for about 3 mins or until thick lemony color foams.
Then beat in sugar. Heat 1 cup of cream in small pan over med heat until hot. { don’t over heat} Gradually stir in half of the cream into egg yolk mixture , then stir back into hot cream in small pan. On low, cook for 5 mins stirring constantly until mixture thickens up. {don’t over boil} 
Stir in white chocolate chips until melted Then add liqueur. Cover and refrigerate  for 2 hours. You can put any garnish you like. Sometimes I put chocolate curls. For the main pic, I shaved some chocolate.

Mini-Chocolate mousse cake

Sunday night dinner: Chocolate mousse cake

I got this recipe from chocolatier. But I change some of it.I made mini cakes, and I put white mousse with chocolate mousse. Any way you make it, it’s soooo good.

 Chocolatier, June 1997 issue


  • Chocolate Mousse
  • 28 ounces semisweet chocolate, coarsely chopped
  • 1 1/3 cups milk
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 1/2 cup vegetable oil
  • 2 tablespoons vanilla extract
  • 3 cups heavy cream
  • Devil’s food cake
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 cup water
  • 1 cup (2 sticks) unsalted butter, such as Land O Lakes, at room temperature
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/3 cups buttermilk
  • Ganache glaze
  • 16 ounces semisweet chocolate, coarsely chopped
  • 2 cups heavy cream
  • Assembly
  • 1 cup of crumbled chocolate cake or cookies crushed

Make the chocolate mousse
1. Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.

2. In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from heat.

3. With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape down the side of the work bowl. Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy. Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.

4. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable. Do not overwhip the cream.

5. Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or the texture will be grainy. Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.

Make the cake
  • 6. Grease three 10-inch round cake pans. Cut three 10-inch circles of waxed paper and place in the bottom of each pan. Grease the pan well and then flour, tapping out the excess. Set aside. Place the oven racks two shelves apart. Preheat the oven to 350˚F.
  • 7. Sift together the flour, baking soda, and salt. Set aside. Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium high, whisking occasionally until smooth. Remove from the top of the double boiler and cool slightly.

8. Meanwhile, in a 4 1/2 -quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars. Add the vanilla. Add the eggs one by one, mixing on medium speed until blended. Using a rubber spatula, scrape down the sides of the bowl. With the mixer at its lowest speed, add half of the dry ingredients, and then half of the buttermilk. When blended, add the remaining buttermilk and the chocolate mixture. Mix until blended then add the remaining dry ingredients. Mix on medium speed just until blended and the flour lumps disappear. Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula. Bake for 28 to 32 minutes, or until a toothpick comes out clean. Remove the pans from the oven and place on wire cooling racks. Cool for 15 minutes and invert. Peel off the waxed paper and cool completely.

Begin to assemble the cake

9. Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan. Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer. Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake. There should be slightly less than one-half inch of mousse on top of the cake. Place the second cake layer on top and repeat the mousse layer. Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly. Place the cake in the freezer for a minimum of four hours.

Make the ganache glaze

10. Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground. Place in a large bowl. In a medium pan, scald the heavy cream and pour over the chocolate. Using a metal whisk, gently stir until smooth and melted. Continue stirring until the ganache is room temperature or just slightly warmer.

Glaze and garnish the cake

11. Place the Cake or oreo’s in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.

12. Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan. Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula. When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides. Use the spatula to spread the ganache evenly over the sides of the cake. When completely coated with the ganache, scoop the Oreo crumbs with your hands and press them onto the sides of the cake, coating its entirety. Refrigerate until ready to serve.