Chocolate Mousse Dessert (Trillium1204)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 187.6
- Total Fat: 8.0 g
- Cholesterol: 8.2 mg
- Sodium: 278.6 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.9 g
- Protein: 5.5 g
View full nutritional breakdown of Chocolate Mousse Dessert (Trillium1204) calories by ingredient
Introduction
This recipe originally called for 8 squares of semi-sweet chocolate but to reduce the cocoa butter and the calories, I replaced it with 6 tablespoons of cocoa powder, 1/4 cup of granulated sugar and 1/4 cup light margarine. This recipe originally called for 8 squares of semi-sweet chocolate but to reduce the cocoa butter and the calories, I replaced it with 6 tablespoons of cocoa powder, 1/4 cup of granulated sugar and 1/4 cup light margarine.Number of Servings: 12
Ingredients
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1 cup Oreo Baking Crumbs
1/2 cup I Can't Believe It's Not Butter light margarine, melted and divided
1 pouch (7.2 g) unflavoured gelatine
1-1/4 cups 1% milk
6 tablespoons cocoa powder
1/4 cup granulated sugar
1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese, softened
1-1/2 cups thawed 95% Fat Free Cool Whip Whipped Topping, divided
1 square Baker's semi-sweet chocolate (optional - calories not added)
1 cup fresh raspberries (optional - calories not added)
1/2 tsp. icing sugar (optional - calories not added)
Directions
1. Mix crumbs and 1/4 cup melted margarine; press onto bottom of 9-inch springform pan.
2. Sprinkle gelatine over milk in medium bowl. Add cocoa powder, sugar and 1/4 cup margarine. Microwave on MEDIUM 4-1/2 min. or until milk is very hot. Stir 2 min. or until gelatine is completely dissolved. Refrigerate 15 min or until cooled and slightly thickened.
3. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1/3 of the gelatine mixture. Add remaining gelatine mixture; mix well. Gently stir in 1 cup Cool Whip; pour over crust. Refrigerate 3 hours.
4. Run knife around rim of pan to loosen dessert. Remove rim. Top dessert with remaining Cool Whip and if using, raspberries and grated chocolate. Sprinkle with sugar.
Kitchens Tips:
Gelatine Success
For best results, make sure the gelatine is completely dissolved in the chocolate milk mixture before adding to the cream cheese.
How to Shave Chocolate
Microwave chocolate square on MEDIUM 30 sec. (Chocolate square should just be slightly softened.) Grate chocolate with a vegetable peeler to make shavings.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Sprinkle gelatine over milk in medium bowl. Add cocoa powder, sugar and 1/4 cup margarine. Microwave on MEDIUM 4-1/2 min. or until milk is very hot. Stir 2 min. or until gelatine is completely dissolved. Refrigerate 15 min or until cooled and slightly thickened.
3. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1/3 of the gelatine mixture. Add remaining gelatine mixture; mix well. Gently stir in 1 cup Cool Whip; pour over crust. Refrigerate 3 hours.
4. Run knife around rim of pan to loosen dessert. Remove rim. Top dessert with remaining Cool Whip and if using, raspberries and grated chocolate. Sprinkle with sugar.
Kitchens Tips:
Gelatine Success
For best results, make sure the gelatine is completely dissolved in the chocolate milk mixture before adding to the cream cheese.
How to Shave Chocolate
Microwave chocolate square on MEDIUM 30 sec. (Chocolate square should just be slightly softened.) Grate chocolate with a vegetable peeler to make shavings.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TRILLIUM1204.
Member Ratings For This Recipe
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CHERIRIDDELL
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RDCAGAIN10
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GEORGE815
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RO2BENT
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MBPP50