Argo cornstarch, bailey's chocolate mousse, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love a good chocolate mousse. I remember back when I was 11 or 12 I was trying so hard to perfect the creamiest and most delightful chocolate mousse. I do not know what recipe I had but it was so impossible to get it how I wanted. It was hard, always turned out chunky instead of creamy and had so many crazy ingredients that were impossible to find at my local supermarket. I got disappointed and took a step back from making mousse. From then on, every time I saw a recipe for it, I thought it was too hard and skipped it over.
Well, nowadays I have learned that while the ones I used to attempt making long ago WERE quite difficult, not all of them are. Some of them are so simple, it is just a matter of whipping some cream and adding some cocoa to the mix. It is easy and full of creamy flavor and there is no need to be disappointed over a mix of crazy ingredients that are impossible to find and put together. This recipe right here is not only simple, but with a little bit of Bailey’s you have got a cold chocolate mousse that will surely keep you warm!
Photo and recipe courtesy of Lemon Tree Dwelling.
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Quick Tip: Leave out the Bailey’s if you prefer!