10 blender mousse cream Recipes

hot coffee (strong ), semi-sweet chocolate chips, eggs, separated, creme de cacao, cream, toasted sliced almonds

dry instant coffee, water, thickened cream, egg yolks, dark chocolate

fresh strawberries, cream cheese, cut in small cubes, sugar, cool whip, thawed

knox gelatin, cold milk, milk, heated to boiling, egg, sugar, salt, vanilla, chocolate chips, heavy cream, ice cubes

bittersweet or semisweet chocolate chips, water, sugar, divided, instant espresso powder or instant coffee, egg whites, chilled whipping cream, fresh lemon juice, grated lemon peel

fresh mango, chopped and pureed in a blender with, sugar, unflavored gelatin, fresh orange juice, whipping cream, well chilled, mint sprig, for garnish, orange wedge, for garnish

semi-sweet chocolate chips, egg, vanilla extract, heavy cream, heated

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.