Chocolate Mousse

If you supported the recent lasagna dinner fundraiser you most likely got to enjoy this delicious Chocolate Mousse firsthand!  Paula Novak made this and is sharing the recipe because it’s too wonderful to not!

Chocolate Mousse

1 cup Oreo cookie crumbs
2 tsp. melted butter
10 oz. semisweet chocolate, chopped or use chips (I used Aldi Belgian chunks)
1 1/3 cup powdered sugar
2 8oz packages cream cheese, softened (I used Neufchâtel cheese)
2 teaspoons vanilla
2 cups cold heavy cream
 Whipped cream or cool whip & mini Oreo cookies
*****************************************************************************
Mix melted butter & Oreo crumbs. Place in bottom of 10 individual cups. Press down with a cup.
Melt the chocolate – over low heat (on the stovetop) or on 50% power in the microwave at 30-second increments, stirring in between.
Pour the melted chocolate into the bowl of a stand mixer. Add the powdered sugar, cream cheese and vanilla and mix until completely smooth, scraping down the sides and bottom 1-2 times.
With the mixer running on low, slowly pour in the heavy cream. Scrap down the sides and bottom of the bowl, then increase the speed of the mixture to medium-high and whip until light and fluffy, about 3-4 minutes.
Spoon the mousse on top of the cookie crumbs. Cover and refrigerate for at least 6 hours or up to 1 day. Garnish with whipped topping and mini Oreo cookies.
Makes 10 servings
*********************************************************************************************************************************************
If you’re looking for a taste of fall, this Pumpkin Squares recipe will surely help satisfy that craving.
PUMPKIN SQUARES
4 eggs
1 2/3 C sugar
1 C vegetable or canola oil
1 16 oz. can of pumpkin
2 C flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
Beat together eggs, sugar, oil, and pumpkin until fluffy.  In separate bowl, stir dry ingredients together and add to the pumpkin mixture and mix well.
Pour into ungreased 10 x 15-inch pan.
Bake at 350 degrees for 25 to 30 minutes.
Cool.
FROSTING
3 oz. cream cheese, softened
1 tsp. vanilla extract
2 C confectioners sugar
1 stick of butter or margarine, softened
Mix well until smooth.
Spread on top of cooled cake.
Enjoy!
Print Friendly, PDF & Email