Today our nation celebrates a creamy holiday…It’s National Mousse Day! There’s no better way than to celebrate than by making this Chocolate Crème Mousse. If you’re entertaining this Monday night or saving this recipe for next weekend’s festivities, remember to garnish each serving with a small chocolate curl for an extra special touch!
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 6 servings
Nutritional Information
Ingredients
3 squares BAKER’S Semi-Sweet Chocolate
1 pkg. (3 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
Instructions
MICROWAVE chocolate on HIGH 45 seconds to 1 minute or until chocolate is completely melted when stirred. Cool slightly.
BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate and marshmallow creme; beat until well blended. Gently stir in 2 cups of the whipped topping.
PIPE evenly into 6 individual dessert dishes or spoon into serving bowl. Top with the remaining 1/2 cup whipped topping. Refrigerate several hours or until chilled.
by Tweets that mention Happy National Mousse Day! | Love My Philly -- Topsy.com, on November 30 2009 @ 1:04 pm
[...] This post was mentioned on Twitter by Philly Cream Cheese, BlackTsChica (Bryna). BlackTsChica (Bryna) said: RT @LoveMyPhilly: Happy Nat’l Mousse Day—get your party on with his Chocolate Crème Mousse http://ow.ly/Hdo5 [...]
by NellieOAPple, on November 30 2009 @ 1:43 pm
Happy National Mousse Day!
Everything looks YUMMY YUMMY YUM!
I love Philly creamed cheese! I don’t know what to do without Philly Creamed Cheese! *-*
Happy Holidays!
by Livia, on November 30 2009 @ 8:32 pm
I am considering offering up flavored cream cheeses for Menu for Hope. Since I’m from Philadelphia, I am considering featuring Philly cream cheese, but that’s not necessary. Is there any legal reason why you would not not want to be associated with something I’d be offering out, instead of consuming myself?
note: the kitchen where this would be prepared is not a certified comercial kitchen, nor am I a certified chef. I’ll be mailing it the best way I can (in styrofoam, overnight, with ice packs), but there might still be food safety issues.