0
Food + Drink SEEN in Rosemarie's Kitchen

Rosemarie’s Recipes: Cool Whip Mousse

February 4, 2020

Appeal to everyone’s tastebuds with this colorful treat that can easily be made in a variety of flavors

By Rosemarie Aquilina

Photography by Derrick Martinez

The Aquilina home is a house divided: Half of us like anything chocolate, while the other half enjoy anything with fruit. But with these colorful mousse cups — which require little more than whipping cream, pudding and other ingredients probably lying around your kitchen — there’s a flavor that everyone will love. Bonus: They’re simple to make and can be easily turned into individual servings for large gatherings (just have some 6-ounce parfait dishes on hand).

Judge Rosemarie Aquilina

So whether you crave something chocolaty, fruity, nutty or — best of all — topped with Oreos — here’s a mousse to satisfy your sweet tooth.

Oreo Trifle

Rosemarie Aquilina's oreo mousse recipe

Ingredients: 

  • ½ cup butter, room temperature
  • 1 8 ounce package cream cheese
  • ½ cup confectioner’s sugar
  • 2 3.4-ounce boxes Instant French Vanilla pudding
  • 3 ½ cups milk
  • 1 teaspoon vanilla
  • 16-ounce container Cool Whip, thawed but still cold
  • 1 large package Oreo cookies, regular or double stuff, pulsed into crumbs
  • 1 small container mini Oreo cookies for decoration, optional

Directions:

In food processor, place almost all of the regular size Oreos, reserving a few for decorating the top. Pulse about a minute until the cookies are fine crumbs. Pour into bowl and set aside.

In large mixing bowl, mix butter, vanilla, cream cheese with electric mixer. When well blended, slowly add powdered sugar. Set aside.

In large bowl, mix milk and pudding and stir until thick and blended. Add Cool Whip and blend all together.

Combine pudding mixture and cream cheese mixture until well blended.

Into single-size serving containers, layer Oreo Crumbs and top with Cool Whip mixture and repeat, making as many layers as you like; I make three. Finish with Oreo crumbs and top with a mini Oreo.

Refrigerate and serve.

Pistachio Mousse

Rosemarie Aquilina's pistachio mousse recipe

Ingredients: 

  • Two 3.4 ounce boxes Instant Pistachio Pudding
  • 3 cups milk
  • 16-ounce container Cool Whip, thawed but cold
  • 1 package peeled Pistachios
  • Green gel food coloring (if darker green color is desired)

Directions:

Combine pudding and milk until well blended and thick. Add Cool Whip until blended. Add green gel if desired. Roughly chop pistachios and add about a cup, or as many as you’d like. Scoop pudding mixture into individual serving dishes and top with chopped pistachios.

Refrigerate and serve.

Raspberry Mousse

Rosemarie Aquilina's raspberry mousse recipe

 

Ingredients: 

  • 16 ounces fresh raspberries, washed and drained
  • 9 ounces white chocolate, finely chopped
  • 1 ½ cups heavy whipping cream
  • ½ cup confectioner’s sugar (or more to taste)
  • 1 teaspoon vanilla, optional
  • 2 teaspoons unflavored Knox gelatin
  • 2 tablespoons water
  • Optional pink/red gel food coloring

Directions:

Place approximately ¼ cup raspberries in bowl and mash. Place mashed berries in a sieve and push the juices through, leaving the seeds. Discard seeds.

Combine 2 tablespoons cold water and 2 teaspoons Knox gelatin in a small dish and mix; allow to set 3 minutes.

In microwave-safe bowl melt chocolate in 30-second intervals, stirring in between each until melted. Let cool but not set.

In a cold mixing bowl (place it in freezer with beater for 15 minutes), place 1 cup whipping cream and beat on medium until it thickens. Add powdered sugar and vanilla and whip until stiff peaks form — you are making whipped cream. Set aside.

Add melted, cooled chocolate (do not let it harden).

Microwave gelatin mixture for 10 seconds — it will be liquified. Pour into mixture and blend. Add raspberry puree and blend. Fold in berries.

Place in individual serving dishes, topped with a berry and grated white chocolate.

Refrigerate and serve.

Chocolate Mousse

Rosemarie Aquilina's chocolate mousse recipe

 

Ingredients: 

  • ½ cup chocolate chips, semisweet or dark
  • 1 cup plus 4 tablespoons heavy whipping cream
  • ½ cup confectioner’s sugar (or more to taste)
  • ½ cup powdered sugar
  • 2 tablespoons cocoa or dark cocoa (whichever you prefer)
  • ¼ cup granulated sugar
  • 1 8-ounce package cream cheese, room temperature
  • 1 teaspoon vanilla, optional
  • 1 teaspoon unflavored Knox gelatin
  • 1 tablespoon water
  • Premade brownies

Directions:

Combine 1 tablespoon cold water and 1 teaspoon Knox gelatin in a small dish and mix; allow to set 3 minutes.

In microwave-safe bowl, combine chocolate chips and 2 Tablespoons heavy whipping cream. Microwave at 30-second intervals, stirring between each, until smooth.

Microwave gelatin mixture for 10 seconds — it will be liquified. Add to melted chocolate and stir. Set aside.

In a cold mixing bowl (place it in freezer with beater for 15 minutes), place 1 cup whipping cream and beat on medium until it thickens. Add powdered sugar and vanilla and whip until stiff peaks form — you are making whipped cream. Set aside.

In another bowl: Beat cream cheese on medium for about 3 minutes or until smooth, scraping occasionally. Add granulated sugar and beat; add cocoa powder and beat; add 2 tablespoons whipping cream and beat; add vanilla. Beat until everything is well combined.

Add melted chocolate mixture and beat until well blended. Fold in whipped cream mixture, stirring gently until well blended.

Make a batch of brownies (homemade or from a box) and cool. Place cut brownie in bottom of your preferred serving dish (I use the rim of the serving dish to cut the exact size). Scoop chocolate mousse on top and top with crumbled brownie pieces.

Have a cooking question for Judge Aquilina? Leave it in the comments below!

Read more:

You Might Also Like...

No Comments

    Leave a Reply