Orange Mousse

Ingredients
3 1/2 cups skim milk
3 large eggs
3 egg whites
1 cup granulated sugar
2/3 cup cornstarch
1/2 cup orange juice (fresh is best)
1 tablespoon grated orange rind
1 tablespoon butter
4 teaspoons vanilla extract (use pure if possible)
2 cups lightly frozen two cups whipped cream
orange slices (to garnish)

Method

• In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil).
• Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes.
  
• Mix in orange juice and orange peel.Beat in 1 cup of the hot milk into the egg mixture.
• Slowly whisk the egg mixture into the hot milk.
• Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
• Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
• Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.

Marble Mousse ( vanilla and chocolate)

Ingredients:

8 ounces packages fat free cream cheese
1 ounce package gelatin
Vanilla (1 stick, extract or unsweetened powder)
3 heaping tablespoons fat-free and sugar-free cocoa powder
No-calorie powdered sweetener (aspartame, etc.)
Preparation:

• According to the package directions dissolve the gelatin in warm water. Make sure that the gelatin is completely dissolved and strain if necessary.
• In a bowl, mix one 8 oz. package of cream cheese with half of the gelatin, vanilla and sweetener. Blend until it becomes creamy and light.
• In another bowl, mix the remaining cream cheese with the other half of the gelatin, cocoa and sweetener. Blend well.
• Refrigerate the mousses for 10 minutes, and then divide them into 2 layers (half vanilla, half chocolate) in 4 individual dishes.
• Refrigerate and let set for 2 hours, minimum.

Vanilla Mousse

Ingredients:

2 ea Egg

1/2 cup Sugar, powdered

1 pt Heavy cream

1 tsp Vanilla

Method:

• Separate eggs. Beat egg whites until stiff.
  
• Beat in half the sugar and set aside.
• Whip cream, remaining sugar and vanilla until thick.
• Fold in egg whites.
  
• Pour in ice cube trays with bars removed, cover and freeze. Serve at room temperature.

Eggless Chocolate Mousse

Ingredients:
Milk-4 cups
Cornflour-2 1/2 tbsp
Cocoa powder-3 tbsp
Sugar-8 tbsp
Cream- 1 1/2 cups ( 300gms)
Gelatin- 4 tsp
Vanilla essence- 1 tsp

Method:

• Mix cocoa & corn flour in 1/2 cup milk.
• Boil the rest of milk with sugar.
• Add dissolved cocoa and corn flour to the milk, stirring continuously.
• Cook on low heat for 3-4 minutes. Keep aside.
• Put 4 tbsp water in a small pan. Sprinkle gelatin on it. Heat on low flame to dissolve it. Do not boil.
• Mix the gelatin with the custard. Chill in the freezer till thick, but not set.
• Beat the thick chocolate custard. Add cream & essence and mix gently.
• Pour in six mousse cups. Chill in the freezer till set properly.
• Transfer to a shelf of the refrigerator, but 15 minutes before serving, return to the freezer. Sprinkle each cup with a little cocoa powder and powdered sugar at the time of serving.
• Decorate with whipped cream.

Easy Chocolate Mousse

Ingredients:
1 cup semi sweet chocolate chips
1 egg
1 tsp vanilla extract
1 cup heavy cream heated
Sweetened whipped cream for garnishing

Method:

• Break the eggshell and pour its contents in an electric blender, along with chocolate chips and vanilla extract.
  
• Blend for 30 seconds.Slowly, pour heated cream into the chocolate mixture by removing the middle of the blender lid.
  
• In case that is not possible, stop the blender while pouring heated cream.
• Blend chocolate chips melt nicely and mix well. Pour into wine glasses.
• Refrigerate until it is set.
• Garnish with a dollop of sweetened whipped cream and serve.