Desserts

Chocolate Creme Mousse

photo by:

kraft

Marshmallow creme sweetens a blend of cream cheese, melted chocolate and whipped topping for an elegant and luscious chilled dessert.

time

prep:

15 min

total:

3 hr 15 min

servings

total:

6 servings

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What You Need

squares BAKER'S Semi-Sweet Chocolate

pkg. (3 oz.) PHILADELPHIA Cream Cheese, softened

tsp. vanilla

jar (7 oz.) JET-PUFFED Marshmallow Creme

2-1/2

cups thawed COOL WHIP Whipped Topping, divided

Make It

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.

Kraft Kitchens Tips

Size-Wise

Enjoy rich chocolate flavor in a serving of this delicious mousse.

Special Extra

Garnish each serving with a small chocolate curl.

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a cook

posted:11/20/2011

Please make a video!

ptk6660

posted:2/2/2009

This is a VERY sweet chocolate mousse - heavy on sugar, no creamy milkyness to it. Very easy to make, with a fairly good consistency.

huckleberryshomey

posted:4/29/2008

I made this for my Father in Laws birthday party. It was a huge hit!

pagewest

posted:9/11/2006

This was awesome. The magic number is 4 squares. I not a big fan of dark chcolate so I used white chocolate. This was the best mousse yet.

dittlekins

posted:3/1/2006

This was good but a bit too rich for me. I used the white chocolate lace cup recipe as bowls for these, it was cute. I also wasnt too much into the marshmallow idea, though it does make a good fast mousse! I made this for my bf and I, we couldnt even finish our portions :s Maybe mousse is not my forte hehe

peedad_4

posted:4/30/2004

a cook

posted:4/20/2004

I lopved this recipe the only thing which is not really a poblem is that you should double the chocolate use 6 oz. TRUST ME.

riatest1000

posted:2/10/2003

a cook

posted:2/8/2003

I used this recipe as a filling for a cake. Everyone loved it.

a cook