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Frozen Chocolate Mousse Squares

12 Oreo cookies, crushed

1/4 cup (1/4 stick) butter or margarine, melted

2 containers (8 ounces) cream cheese

1 can (14 ounce) sweetened condensed milk

4 squares semi-sweet baking chocolate, melted

1 cup thawed Cool Whip whipped topping

  1. Mix crushed cookies and the butter in foil-lined 9-inch square pan.  Press firmly onto bottom of pan to form crust.
  2. Beat cream cheese in large bowl with electric mixer on low speed until creamy.  Gradually add milk, mixing well after each addition.  Blend in chocolate.  Gently stir in whipped topping.  Spoon over crust; cover.
  3. Freeze at least 6 hours or overnight.  Remove from freezer 15 minutes before serving to soften slightly.  Cut into 16 squares to serve.  Store leftover dessert in freezer.
  4. Mom suggests don’t use foil to line pan.
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Chocolate Mousse – cooked

4 egg yolks

1/4 cup sugar

1 cup heavy whipping cream

6 ounces semisweet chocolate chips (1 cup)

1  1/2 cups heavy whipping cream

Beat egg yolks in a small bowl with electric mixer on high about 3 minutes or until thick and lemon colored.  Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted.  Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1  1/2 cups whipping cream in chilled medium bowl with electric mixer on high until stiff.  Fold chocolate mixture into whipped cream.  Pipe or spoon into serving bowls.  Immediately refrigerate any remaining dessert after serving.

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Chocolate Mousse

8 ounces chocolate chips (semi-sweet is rich, milk chocolate is lighter)

6 Tablespoons water

2 teaspoons vanilla

2 cups whipping cream

1/4 cup confectioners’ sugar

 

Melt chocolate and water in saucepan.

Whisk in vanilla.

Allow to cool.

Whip the cream.

Add the confectioners’ sugar

On low beater, blend in the chocolate.

Scoop the Chocolate Mousse into a clear glass bowl.  Chill in fridge

Garnish with grated chocolate.