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KEEP SCREEN ON

Yield: Makes 3 dozen spoons or 6 (1/2 cup) servings

Ingredients
Ingredients
8 ounces semi-sweet chocolate, chopped

2 (16-ounce) containers nondairy topping, thawed

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Preparation Method

  1. Place chocolate in a 4-quart glass bowl.
  2. Touch Wolf microwave oven at High for 2 minutes, stirring every 30 seconds.
  3. Stir chocolate until smooth.
  4. After chocolate cools, quickly stir in 1 cup topping.
  5. Continue folding in remaining topping in 2 batches, until well blended.
  6. Divide mousse into thirds.

Basic Chocolate Mousse

  1. 1/2 cup toasted coconut, slivered nuts or crushed candy
  2. Place one-third of the mousse mixture in 1 quart resealable plastic bag.
  3. Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
  4. Top with coconut, nuts or candy.
  5. Serve immediately.
  6. Cover and refrigerate leftovers in Sub-Zero refrigerator.
  7. Makes 3 dozen spoons or 6 (1/2 cup) servings.

Malted Chocolate Mousse

  1. 1/3 cup malted milk powder.
  2. 1/2 cup chocolate malted candies, crushed.
  3. Place one-third mousse in 2-quart mixing bowl.
  4. Fold in malted milk powder.
  5. Place mixture in 1 quart resealable plastic bag.
  6. Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
  7. Top with candies.
  8. Serve immediately.
  9. Cover and refrigerate leftovers in Sub-Zero refrigerator.
  10. Makes 3 dozen spoons or 6 (1/2 cup) servings.

Chocolate-Amaretto Mousse

  1. 3 tablespoons amaretto liqueur.
  2. 1/2 cup toasted slivered almonds.
  3. Place one-third mousse in 2-quart mixing bowl.
  4. Fold in liqueur.
  5. Place mixture in 1 quart resealable plastic bag.
  6. Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
  7. Top with almonds.
  8. Serve immediately.
  9. Cover and refrigerate leftovers in Sub-Zero refrigerator.

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