Delight your friends & family by trying some of our easy & creative recipes. All of them have been developed by talented chefs, thoroughly tested, and highly-related by users over the past 12 years.

CRÈME BRÛLÉE RECIPES:

COMING SOON.

MOUSSE RECIPES

 
Eggnog Tiramisu
1 pkg. (2.8 to 3.1 oz.) Milk or Dark Chocolate Inspired Cuisine European Style Mousse Mix
1 cup Eggnog Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 pkg. (8 oz.) mascarpone cheese or 1 pkg. (8 oz.) 1/3-less-fat cream cheese
1 cup espresso or 2 tablespoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules, dissolved in 1 cup hot water, cooled to room temperature
1 to 2 tablespoons brandy (optional)
2 pkg. (3 to 3.5 oz. each) ladyfingers, divided
Shaved or grated chocolate
 
PREPARE mousse mix according to package directions using 1 cup Coffee-mate instead of milk. Beat cheese into prepared mousse.
 
COMBINE coffee and brandy in small bowl. Line bottom of 8-inch-square baking dish with half of ladyfingers; drizzle with half of coffee mixture. Spoon half of mousse mixture over ladyfingers; top with remaining ladyfingers. Drizzle with remaining coffee mixture. Spoon remaining mousse mixture over ladyfingers. Sprinkle with chocolate. Refrigerate for 2 hours before serving.
 
NOTE: Try substituting Cinnamon Vanilla Crème Flavor or French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer.
 
Serving Size: 8
 

 
Dirt Coffee Crunch
1 pint coffee ice cream, slightly softened
1 prepared (6 oz.) chocolate cookie crust*
¼ cup toffee bits or 1 (1.55 oz.) NESTLÉ CRUNCH Candy Bar, chopped
1 box (2.8 oz.) Milk or Dark Chocolate Inspired Cuisine European Style Mousse Mix, prepared according to package directions
 
SPREAD ice cream gently over crust; sprinkle with toffee bits or chopped candy bar. Top with prepared mousse.
 
FREEZE for 1 hour. Cover with plastic wrap; freeze until ready to serve. Garnish with chocolate curls, if desired.
 
*To make your own crust, follow this recipe:
10 chocolate graham crackers, finely crushed (1 ½ cups total)
¼ cup granulated sugar
⅓ cup butter, melted
 
PREHEAT oven to 350° F.
 
COMBINE graham cracker crumbs, sugar and butter in medium bowl. Press crumb mixture into 9-inch pie plate.
 
BAKE for 6 to 8 minutes; cool completely.
 
Serving Size: 8
 

Black Bottom Raspberry Crème Pie
1 pkg. (16 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Brownie Bites Bar Dough
2 pkgs. (2.8 oz. each) Milk Chocolate Inspired Cuisine European Style Mousse Mix
3 bars (6 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, made into curls (optional)

PREHEAT oven according to brownie bar dough package directions. Grease 9-inch deep-dish pie plate.
PRESS brownie bar dough into prepared pie plate. Bake according to package directions; cool completely.
PREPARE mousse mix according to steps 1 and 2 of package directions; spread over brownie pie. Sprinkle
with chocolate curls. Refrigerate for 4 hours or until set.

TO MAKE CHOCOLATE CURLS:
MICROWAVE baking bar on LOW (10%) power for 10 seconds. Hold bar over a sheet of foil or wax paper.
Pull vegetable peeler along chocolate surface. As curls form, let them drop onto foil or gently lift from peeler.
Transfer curls to refrigerator for 5 minutes to firm.

Serving Size: 10

Dark Chocolate Mousse Fingers
2 cups crushed chocolate wafer cookies
1 cup (5 oz.) chopped chocolate almond-covered toffee candy
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, melted
1 tablespoon butter, melted
1 package (2.8 oz.) Dark Chocolate Inspired Cuisine European Style Mousse Mix

GREASE 8-inch-square baking pan.

COMBINE cookies, candy, morsels and butter in small bowl. Spread onto bottom of prepared baking pan. Refrigerate for about 10 minutes.

PREPARE mousse mix according to steps 1 and 2 of package directions; spread over cookie crust. Freeze for about 30 minutes or until set. Let stand at room temperature for about 5 minutes before cutting into 4 X 1-inch rectangles.

Serving Size: 16

 
Chocolate Mousse-Filled Cups
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 tablespoon vegetable shortening;
8 foil muffin cups
1 box (2.8 oz.) Dark Chocolate Inspired Cuisine European Style Mousse Mix
⅔ cup milk
   
   
   
 
MICROWAVE morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
 
SPOON 1 rounded tablespoon chocolate mixture into 1 foil muffin cup. Rotate cup gently while using spoon or spatula to coat all sides. Place in muffin pan. Repeat with remaining chocolate mixture and foil cups. Refrigerate for 1 hour or until firm.
 
PEEL off foil liners. Place chocolate cups on serving dish. Prepare mousse mix according to steps 1 and 2 of package directions using ⅔ cup milk. Spoon or pipe into chocolate cups. Serve immediately or store in refrigerator for 1 day. Garnish as desired.

Yields 8 servings
 
 

 
Simple Chocolate Mousse Cheesecake
1 package (8 ounces) cream cheese, softened
⅓ cup sour cream
¼ cup granulated sugar
½ teaspoon vanilla extract
1 box (2.8 oz.) Dark Chocolate Inspired Cuisine European Style Mousse Mix
⅓ cup milk
1 (6 ounces) prepared graham cracker crust
Whipped cream  
Fresh Fruit  
 
BEAT cream cheese and sour cream in large mixer bowl until smooth.  Add sugar and vanilla extract; beat
until smooth.
 
BEAT mousse mix and milk in small mixer bowl on medium speed for 2 minutes, or until lighter in color and
smooth.  Fold into cream cheese mixture; spoon into crust.
 
REFRIGERATE for 4 hours or until firm.  To serve, garnish with whipped cream and fruit.
 
 

 
Chocolate Ribbon Cake
1 2.8-oz. package Dark Chocolate Inspired Cuisine European Style Mousse Mix
1 prepared 8-inch round angel food cake
(about 14-15 ounces total)
⅔ cup milk
Powdered sugar for serving
   
   
 
SLICE cake twice horizontally to form 3 layers. Powdered sugar for serving
 
PREPARE mousse mix according to steps 1 and 2 of package directions, using ⅔ cup milk.  Spread mousse between layers.  Stack layers on top of each other.  Refrigerate for 1 hour.
 
SIFT powdered sugar over top of cake before serving.
 
 

 
Frozen Raspberry Mousse Pie
1½ cups (about 12 cookies) crisp coconut macaroon cookies, crushed
3 tablespoons butter, melted
2 pints vanilla ice cream, softened
2 tablespoons raspberry liqueur (optional)
1 2.8oz package Milk Chocolate Raspberry Inspired Cuisine European Style Mousse Mix
⅔ cup milk
 
COMBINE coconut macaroon cookies and butter in small bowl.  Press onto bottom of 9-inch springform pan.  Freeze for 5 minutes and brush crust with raspberry liqueur.
 
SPREAD ice cream over crust.  Freeze for 15 minutes.
 
PREPARE mousse mix according to steps 1 and 2 of package directions.  Spread over ice cream.  Freeze for 1 hour or until firm.
 
TO SERVE, run knife around edge of pie, loosen and remove side of pan.  Garnish with raspberries, if desired.  Makes 10 servings.
 
 

 
Mocha Mousse Tiramisu
¾ cup strong coffee or espresso
2 Tablespoons brandy
2 3oz packages Ladyfingers
1 2.8oz package Mocha Inspired Cuisine European Style Mousse Mix
⅔ cup milk
1 cup whipped cream
 
COMBINE coffee (or espresso) and brandy in pie plate.  DIP ladyfingers in mixture and place HALF of ladyfingers in 8-or 9-inche square pan. 
 
PREPARE mousse mix according to steps 1 and 2 of package directions. Spread HALF of mousse over top of ladyfingers.  Spread whipped cream over top of the mousse.
 
TOP with remaining ladyfingers.  Spread remaining mousse over top.  Sprinkle with ¼ cup grated chocolate, if desired.  Chill.