Comida Kraft
Recipe Box

Frozen Chocolate Mousse Squares

Prep Time
15
min.
Total Time
6
hr.
15
min.
Servings

16 servings

Chocolate on chocolate, topped with chocolate. Sound stupendous? It is, from the OREO Cookie crust to the whipped center to the chocolate curls on top.

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What You Need

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Make It

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  • Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
  • Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
  • Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
  • Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Size Wise

Enjoy a serving of this rich and indulgent dessert on special occasions.

How to Make Chocolate Curls

Melt remaining chocolate; spread with spatula into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert.

Special Extra

Reserve 12 raspberries from 2 cups fresh raspberries; spread remaining raspberries over crust. Prepare filling, then pour over raspberries on crust and freeze as directed. Garnish dessert with reserved raspberries just before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 270
Total fat 17g
Saturated fat 10g
Cholesterol 35mg
Sodium 210mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 22g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from After reading many of the comments about this recipe I was concerned about the crust... After reading many of the comments about this recipe I was concerned about the crust... I tried using 12 oreos but found it was not enough so I added a few more until I used 16 total and that was the perfect amount! I didn't have any trouble with the crust crumbling - as long as you press it really well it'll turn out just fine. Getting it out of the pan using foil wasn't hard either. The cake wasn't a mousse, but a chocolate cheesecake. Mousse is a lot more airy and lighter than this thick and rich dessert. If you like chocolate cheesecake you'll love this recipe. Oh, and only have a little bit to eat. We cut them into 16 squares thinking we'd have seconds because the squares were small - but after eating half of the square we were stuffed!
Date published: 2005-07-22
Rated 4 out of 5 by from Regarding making this recipe low fat, here are a few options to try: -Use chocolate graham crackers... Regarding making this recipe low fat, here are a few options to try: -Use chocolate graham crackers instead of Oreos, but add a couple tablespoons of sugar to the crust mixture to keep the flavor. -Use Neufchatel, the 1/3 less fat version of cream cheese -Use fat free whipped topping -And for a little healthier kick, place sliced strawberries on top for color and a little less guilt -And finally, when watching your weight, don't completely deprive yourself, but keep moderation and portion sizes in mind. :)
Date published: 2006-07-12
Rated 5 out of 5 by from This was delish, but by "freezer" do they mean refrigerate? This was delish, but by "freezer" do they mean refrigerate? I put in freezer and even after 15 min. was like a mousse pop, I think I will slice after 15 min. then leave out the pieces I cut to soften so its more like a softer mousse, I did however find frozen easy so I could flip it out of the pan and lay it on a flat surface to cut it, then pop rest back to store, again, in freezer, but it gets like a chocolate brick when frozen. That being said,the only thing I did was increase cookies by about 6-7, used processor to chop, but other than that I followed recipe as written, just not sure about the freezer part. I am thinking it would firm up fine just in fridge, maybe I will try that next time. Choc. curls or a dollop of cream would dress it up for company or grated choc. on top of a dollop with a berry.
Date published: 2010-07-30
Rated 3 out of 5 by from I made this recipe last weekend. I made this recipe last weekend. I did not have all the semi-sweet chocolate so I used 2 squares bitter-sweet and 1 square of the semi-sweet and one square of white chocolate. It was good, but it is really thick and the flavor was ok...it reminded me of a latte I would get at starbucks.I thought it was good, I will make again and see how much more this can be tweaked. I think maybe I will try with halfing the ingredients and see what happends.
Date published: 2009-01-24
Rated 5 out of 5 by from My daughter-in-law made this dessert for our family last summer and we all raved over it. My daughter-in-law made this dessert for our family last summer and we all raved over it. I made it myself for a dinner party and everyone loved it. In fact, I just printed up the recipe for two people at my party, they want to make it also. It is so rich and creamy and was easy to make. My friend wants to double the recipe to make it in a 9x13 pan, I hope it works out for her. I will be making this dessert again, it is now a family favorite.
Date published: 2008-05-07
Rated 5 out of 5 by from I entered this in a contest at work and it won first place. I entered this in a contest at work and it won first place. Easy to make ahead of time. I froze it overnight, took it out for about 5-10 minutes, cut it into squares and stuck them back in the freezer. It was easy to get out only what I need and keep the rest frozen for later. I had to add a few more cookies for the crust, but other than that followed the recipe exactly. This is VERY RICH so a little goes a long way!!
Date published: 2005-09-13
Rated 5 out of 5 by from This dessert is spectacular! This dessert is spectacular! I too used more Oreos for the crust about 18, but I like thicker crust. Of those 18, 6 of them were MINT Oreos to give a little minty flavor. It was great! You must use Cream Cheese SPREAD to get your light and fluffy consistency. I even used the WHIPPED cream cheese Spread and it was really fluffy. Garnish with raspberries and chocolate shavings and your dessert is heavenly.
Date published: 2010-05-06
Rated 5 out of 5 by from This chocolate mousse dessert was a giant HIT at the last family get together we had. This chocolate mousse dessert was a giant HIT at the last family get together we had. I added a few more oreos for the crust, but it was wonderfully chocolately yet not over-powering. It doesn't need to be left out for 15 mins before you cut it, though... 5-10 and a warm knife should do the trick. Mine started to get a little drippey by the time I served it. Otherwise, easy to make & delightful to eat!
Date published: 2005-09-07
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