contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/b55fbc95-84d6-4a7a-963d-94375a439b8e

Ready in only 30 minutes, our Crunchy Potluck Taco Salad with tortilla chips, taco-seasoned ground beef, lettuce, tomatoes, olives and cheddar cheese is a must-make meal. Whip it up whenever you're craving a flavorful dinner or lunch with crunch.

crunchy potluck taco salad

crunchy-potluck-taco-salad

Crunchy Potluck Taco Salad

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/72bbd0a1-80fb-495b-8d1e-81289ef32066

Presented as pretty pinwheels, popular nacho flavors are rolled into soft tortillas and sliced.

nacho cheese pinwheels

nacho-cheese-pinwheels

Nacho Cheese Pinwheels

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/dfb64baa-1a52-40ac-8801-ea7e9a189704

When you’re cooking for a crowd, break out the slow cooker for an easy, delicious side dish. These slow-cooker cheesy hash browns is the dish of legends at potlucks everywhere. Don’t count on having any leftovers the next day, but if you do, warm them up in the microwave and serve them with scrambled eggs for a hearty next-day breakfast.

slow cooker cheesy hash brown casserole

slow-cooker-cheesy-hash-brown-casserole

Slow-Cooker Cheesy Hash Brown Casserole

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/7c95e8d6-dbb1-4f7f-836a-52a49a1753c8

If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover’s dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it’s still hot—no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that’ll keep your cake moist and fresh tasting for as long as it lasts.

classic texas sheet cake

classic-texas-sheet-cake

Classic Texas Sheet Cake

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/376aa27c-19a2-4114-9c80-20a431fc269b

For decades, salads like this Strawberry Pretzel Salad Recipe have delighted palates as both side dish and dessert, making it a summer and holiday staple, especially in the Midwest and South. This layered salad masterfully blends sweet and salty flavors. Incredibly easy to make, pretzel salad can be prepared hours in advance. NCBandit says, “So easy to make, and so tasty! I made this the first time for a pool party and then again, a couple weeks later for the family. Highly recommended!”What's not to love? Each of the three distinct layers boasts just three ingredients: a smooth, sweet cream cheese layer nestled between vibrant strawberry gelatin and berries, and a crunchy, sweet-and-salty pretzel crust. With only 30 minutes of hands-on prep time—and the refrigerator doing the rest—this delicious Strawberry Pretzel Salad is ready to impress. No wonder it is one of our most popular recipes.The stunning presentation paired with the sweet and salty flavors make this highly-rated easy strawberry pretzel dessert perfect for any occasion. It’s a welcome addition to holiday meals with its make-ahead convenience and bright flavor. Ibbrhardy gave it a 5-star review and commented, “I have made this for several years. The recipe was passed down from my mom, way before you could look it up on the internet! It's ALWAYS a huge hit!”

strawberry pretzel salad

strawberry-pretzel-salad

Strawberry Pretzel Salad

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/d0a63dd9-cbcf-4186-93e5-1ab204c88a2c

Bring a burst of color and sweetness to your table with this easy and delicious Fruit Pizza! Made with a soft sugar cookie crust, a light and creamy whipped frosting, and topped with vibrant fresh fruit, this dessert is as beautiful as it is tasty. Perfect for parties, holidays, or a refreshing treat any time of year, this Fruit Pizza combines buttery richness with bright, juicy flavors. With simple ingredients like Betty Crocker™ Sugar Cookie Mix and cream cheese frosting, you can create a crowd-pleasing dessert that looks impressive but is incredibly easy to make.

fruit pizza

fruit-pizza

Fruit Pizza

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/c01a5935-6f52-419c-af08-e8c267c1aaf7

Betty Crocker published the first lemon bars recipe in 1963, in Betty Crocker's™ Cooky Book. The recipe was an instant success, and within just a few short years, lemon bars had become a cookie tray classic. Once you’ve had these lemon bars, you’ll be hard pressed to eat any others as good as these.  What’s not to love?  Lemon lovers have met their match with these amazing sweet-tart bars. A flaky shortbread-type crust is filled with a sweetened lemon curd filling you can really sink your teeth into—sooo luscious! With just the right ratio of sweet to tart, it’s no wonder these bars get a 5-star rating from hundreds of fans. Because lemons are available the year around, you can make these drool-worthy bars any time of year. Or if you’re lucky enough to have a lemon tree in your yard, use them to make these delicious treats. Wondering how many lemons you’ll need for this recipe? Usually, 1 large lemon will be enough for the juice as well as the zest.  

lemon squares

lemon-squares

Lemon Squares

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/354fda2b-949f-4222-b939-24ea67b50f1a

Jell-O® poke cakes have been a beloved dessert since the 1970s, known for their fun combination of cake, fruity gelatin, and a fluffy topping. Among the many variations, strawberry remains a classic favorite. Our 5-star rated strawberry poke cake was first featured as the "Pirate Poke Cake" in Betty Crocker’s Halloween Magazine in 2011, decorated with red decorating gel and strawberries on cocktail swords. We've since updated the recipe for year-round enjoyment. Made with a tender white cake soaked in strawberry Jell-O® and topped with fluffy whipped frosting, our easy strawberry poke cake recipe is perfect for summer parties, family gatherings, or anytime you need a crowd-pleasing cake. For many, it’s a treat that brings back cherished memories of childhood, celebrations, and family traditions.

strawberry poke cake

strawberry-poke-cake

Strawberry Poke Cake

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/7f286f2f-221c-487a-b41c-2115df50a249

Chocolate, butterscotch, and white vanilla baking chips join forces to become a tasty triple threat in this easy-to-make recipe for chocolate chip cookie bars. These cookie bars only need five ingredients and take just about ten minutes to prep, but you would never guess they are this easy to make by how good they taste! Take out your 9X13 pan and make sure you have a Betty Crocker™ chocolate chip cookie mix handy. Now, get ready for some Betty inspiration! You can either make these easy chocolate chip cookie bars as directed, or easily substitute in colored baking chips or M&Ms for a more festive twist on this easy and delicious recipe.

chocolate chip cookie bars

chocolate-chip-cookie-bars

Chocolate Chip Cookie Bars 

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/6dbed0aa-c1bd-4068-8eb2-6ae176550ebf

Layers of rich peanut butter cookie, peanut butter filling and chocolate frosting beg to be indulged in.

layered peanut butter bars

layered-peanut-butter-bars

Layered Peanut Butter Bars

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/34b03b9c-0f2b-4868-8487-95d694235747

This recipe for chewy monster cookie bars has everything you love about classic monster cookies, but with a few tweaks to make them bake up as perfect bars. These soft and chewy bars are packed with peanuts, chocolate chips, M&M's® and oats - the perfect balance of sweet and salty. It’s easy to make and takes only 10 minutes to prep with the help of a pouch of Betty Crocker™ peanut butter cookie mix. We love packing these flavor-filled monster cookie bars for lunch, keeping them on hand as a midday snack, or enjoying them topped with a scoop of vanilla ice cream for a deliciously indulgent dessert.

monster cookie bars

monster-cookie-bars

Monster Cookie Bars

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/ea5f397e-a4cf-4543-8222-cee00dce814b

Make classic pumpkin bars with the help of Bisquick® mix, then smother them with buttery cream cheese frosting.

pumpkin bars

pumpkin-bars

Pumpkin Bars

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/2721afab-a5e0-4c0e-92f8-b08c67882508

This moist pulled pork, slow-cooked with Progresso™ chicken broth, cider vinegar, and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

slow cooker pulled pork sandwiches

slow-cooker-pulled-pork-sandwiches

Slow-Cooker Pulled Pork Sandwiches

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/1efee324-6947-47e7-a263-533ecb7e2e4b

Make an instant sub shop in your kitchen.  Everyone can pile on just the sandwich goods they want!

submarine sandwich

submarine-sandwich

Submarine Sandwich

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/e19402ff-608a-4e4a-98b5-0cd6ee845b92

These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!

chicken salad sandwiches

chicken-salad-sandwiches

Chicken Salad Sandwiches

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/acd58158-cbd9-46b7-adba-47f6ae2356e0

Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.

barbecue pulled pork mac and cheese

With a stash of <a href="https://www.bettycrocker.com/recipes/make-ahead-oven-roasted-pulled-pork/8d98153b-c683-4957-ad91-b3c7cd1f5750" target="_blank">Make-Ahead Oven-Roasted Pulled Pork</a> in your freezer, this dish is always within reach.

No pulled pork in the freezer? No problem. Use shredded cooked chicken instead!

While cheddar cheese and barbecue sauce are a match made in heaven, feel free to make this recipe your own by experimenting with the cheese. Just be sure to pick a good melting cheese, like cheddar, Gouda or Monterey Jack.

This dish is easy to customize. Top it with sliced green onions or chives for some bright, oniony flavor. If you like things a little hotter, use a spicy barbecue sauce or serve with hot sauce on the side.

barbecue-pulled-pork-mac-and-cheese

Barbecue Pulled Pork Mac and Cheese

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/c9a4acc6-85aa-4128-b0b0-1a17bdbe05e0

More than just a dessert, apple pie is a symbol of home and comfort. Our recipe combines the warmth of tradition with the ease of modern baking. Picture tender, spiced apples embraced by a flaky, melt-in-your-mouth crust, glazed with a sweet, homemade syrup. From perfecting the crust to achieving the ideal balance of sweet and spice, we'll show you how to create an apple pie that will become a cherished family favorite. Perfect for holidays, potlucks, or simply making an ordinary day extraordinary.

apple pie recipe

Betty’s scrumptious apple pie recipe shows you step-by-step, how to make a flaky crust with a perfectly spiced fresh apple filling, you’ll be proud to serve.

Lay a sheet of foil on a cookie sheet on lower oven rack below pie pan in case of boil overs.

For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

The strip of foil around the edge of the pie as it goes in the oven ensures that the top crust won't over bake before the bottom crust gets done. Be sure to remove it after 25 minutes, though, so the edge can brown.

For a glazy top crust, brush with milk or cream and sprinkle on some sparkly sugar before sliding it into the oven. Use small cookie cutters to cut out shapes from top crust before placing it on filling or use a small paring knife to cut slits to create vents to release steam.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here's a breakdown of the main ingredients for this apple pie recipe and why they are important.For the Double-Crust PastryAll-Purpose Flour:&nbsp;Provides the structure for the crust. The gluten in flour, when mixed with water, creates elasticity, allowing the dough to be rolled and shaped.Salt:&nbsp;Enhances the flavor of the crust and controls gluten development.Cold Shortening:&nbsp;This is crucial for creating a flaky crust. The cold fat separates the flour layers, and as it melts during baking, it creates steam, resulting in flaky layers.Cold Water:&nbsp;Binds the flour and shortening together. It's important to use cold water to prevent the shortening from melting, which would result in a tough crust.For the FillingSugar:&nbsp;Sweetens the pie and helps to draw out the juices from the apples, creating a syrupy sauce. The amount of sugar can be adjusted based on the tartness of the apples.All-Purpose Flour:&nbsp;Thickens the apple filling by absorbing some of the juices released during baking.Ground Cinnamon &amp; Nutmeg:&nbsp;These spices add warmth and depth of flavor to the apple pie, complementing the sweetness of the apples.Salt:&nbsp;Enhances the overall flavor of the filling.Tart Apples:&nbsp;The star of the pie! Tart apples like Granny Smith or Braeburn provide a balance to the sweetness of the sugar and hold their shape well during baking, preventing the filling from becoming mushy.Butter:&nbsp;Adds richness and flavor to the filling. Dotting the filling with butter helps to create a more luscious and flavorful sauce.

Recipe Ingredients

Here are the general directions for how to make apple pie. But be sure to follow the recipe and refer to the recipe tips and FAQ sections for even more helpful information. Here’s how to make the best homemade apple pie, even if it’s your first time:<h3>1. Mix the Pastry Ingredients</h3>Cut the shortening into the flour and salt, using a pastry blender or fork until the particles are small. This distributes the fat from the shortening so that the pastry will be flaky throughout. For the flakiest crust, you’ll want to use ice-cold water when making the pastry. Add a few ice cubes to a cup of water, measuring one tablespoon of the water at a time, so that no part of the dough gets overly wet before the entire pastry dough is moist.<h3>2. Shape, Chill, and Roll the Dough</h3>Gather the dough into a ball and divide it to form two hamburger patty-shaped rounds, handling it as little as possible, so it won’t become tough. This makes it easier to roll the dough later when it’s cold. Chill the dough to help it become flakier when baked. Roll one pastry round (keep the other in the fridge until you roll it later) with a rolling pin on a floured counter, for the bottom crust. Ease it into the pie plate. Let the excess dough hang over the edge, it will be used later to seal to the top crust.<h3>3. Mix the Apples and Spices</h3>Mix the flour, sugar, and spices in a large bowl and then toss with the apple slices. Add the apple slices into the pastry-lined pie plate. Dot with butter to add a rich dairy flavor to the spiced apple filling.<h3>4. Roll and Seal the Crusts</h3>Roll the remaining pastry round like the one for the bottom crust. Cut slits into the pastry using the tip of a paring knife to allow steam to escape from the apples during baking, so the crust won’t get soggy. Roll and fold the edges of the top and bottom crust to seal in the filling. Cover the edge of the pie with foil to prevent it from getting overdone while baking.<h3>5. Bake the Pie</h3>Bake 25 minutes. Remove the foil and continue baking 15 to 25 minutes longer or until the crust is golden brown and juice begins to bubble through the slits in the crust.

How To Make Apple Pie

The best apples to use for pies are those that are tart in flavor and hold up to baking, so that as they soften, they don’t get mushy or mealy in texture. With the sugar that’s added to the pie filling, tart apples provide the perfect balance in flavor for the best-tasting apple pie. Our top apple choices for apple pies are Granny Smith or Braeburn apples. They are the right texture, flavor, and the most economical. You can use either variety or a combination of the two, to get to 8 cups of apple slices. Or for the freshest pie you can make head to your local apple orchard for freshly picked apples. Choose varieties of tart apples with a firm flesh. Check out our <a href=" https://www.bettycrocker.com/how-to/best-apples-to-bake-with">baking with apples</a> article for even more information for choosing the perfect apples for baking.

The Best Apples for this Apple Pie Recipe

Here are our favorite ways to top an apple pie recipe with crust:A Little Dairy Does It: Either whipped cream or ice cream is the perfect accompaniment to the spicy, sweet-tart flavor of homemade apple pie. You can make your own <a href="https://www.bettycrocker.com/recipes/homemade-whipped-cream/6f80a75b-7a7d-43d6-a6ef-eae48ddb0f30">sweetened whipped cream</a>, use thawed frozen whipped topping, or whipped cream from a pressurized can. For ice cream, you can’t go wrong with vanilla, but you could use vanilla bean, butter pecan, or caramel. Nothing beats a warm piece of pie with ice cream!Steal the Toppings: Drizzle your favorite ice cream toppings such as caramel, salted caramel, or butterscotch over pieces of warm pie. Or use caramel apple dip to top your pie. Toffee bits or chopped nuts would also be terrific sprinkled over a dollop of whipped cream or a scoop of ice cream.Or you can change up the pie altogether! For a delicious variation on classic apple pie, try one of these fan favorites:<a href="https://www.bettycrocker.com/recipes/dutch-apple-pie/815d821f-058d-4177-93be-e157390e947b">Dutch Apple Pie</a> has one traditional bottom crust, but a brown sugar streusel instead of the top crust.<a href="https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c">Salted Caramel Slab Pie</a> is Dutch apple pie with a salted caramel topping in a pie made in a sheet pan, so it serves a crowd.<a href="https://www.bettycrocker.com/recipes/easy-apple-pie-cups/73dfa3eb-0d4d-4fd1-9001-e9788af258c2">Easy Apple Cups</a> are individual apple pies, using ready-to-bake pie crust and apple pie filling with cinnamon and sugar to get to dessert even faster.

Apple Pie Variations and Toppings

Apple pie is delicious either served warm or at room temperature. Here’s how to store apple pies so you can enjoy them as much as freshly made pies.<h3>Storing Leftover Apple Pie</h3>Wrap any remaining apple pie either in the pie plate or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.<h3>Reheating Leftover Apple Pie</h3>Place a slice of pie on a microwavable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm (time will depend on if the pie was at room temperature or cold from the fridge).<h3>Freezing Apple Pie</h3>Apple pie can be frozen unbaked or baked. To freeze an unbaked apple pie, prepare as directed through step 5—except do not cut slits in top crust and do not cover edge with strip of aluminum foil. Wrap pie and pie plate completely in aluminum foil. Freeze up to 4 months. For baked apple pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.<h3>Thawing Frozen Baked Apple Pie</h3>Thaw unwrapped pie overnight in refrigerator (about 8 hours) or at room temperature 1 hour, then heat in 375°F oven 35 to 45 minutes or until warm.<h3>Baking Frozen Unbaked Apple Pie</h3>Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.

Storing and Reheating Apple Pie

Whether you find making pie pasty a little intimidating or want to get a jump on getting this pie in the oven, this delicious recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one package refrigerated ready-to-bake pie crust (2-crusts) for the double-crust pastry ingredients. Soften and roll one pie crust into the pie plate as directed on the package. Pick up the recipe directions, starting with step 4. In step 5, roll the second pie crust and place over filling. Cut slits in top crust. Fold and roll pie crusts, and cover with foil strip as directed.

Making This Apple Pie with a Premade Crust

Shortening is a solid fat made from vegetable oils. You will find it in the baking aisle. Store in the refrigerator, as it needs to be cold to work the best without being sticky. It’s our top choice for making pies, as its flavorless so it doesn’t add any unwanted tastes to your pie crusts so that the filling flavors can shine.

What is shortening?

For a tender and flaky pie crust, start with the right pan. Heat resistant glass pie plates are our top choice for baking pies. If you don’t have one of these, use a dull aluminum pan. We don’t recommend shiny or disposable pie pans as they reflect the heat and prevent crusts from browning which could lead to a soggy crust.

How to make Apple Pie not soggy?

Use the visual cues as well as time to determine if the pie is done or not. By keeping the edge of the pie covered with foil until the last 15 minutes or so of baking will ensure the top crust won’t get over baked. Once the foil has been removed and the pie has baked 15 additional minutes, check for both visual doneness cues. Is the edge of the crust golden brown and are juices beginning to bubble through the crust? If one of these cues hasn’t happened yet, add a minute or two of bake time and check again. If possible, avoid opening the oven door and look for these cues through the oven window. Each time the oven door is opened, the temperature of the oven can drop, causing it to take longer to bake the pie.

How to tell when Apple Pie is done?

Pie that is room temperature or warm will be easier to cut than hot pie and will make the nicest-shaped pieces. Use a sharp, serrated knife to cut through the crusts and filling without making it crumbly. Lift the piece of pie from the pie plate with a pie or cake server (a triangular-shaped spatula).

What is the best way to cut Apple Pie?

apple-pie-recipe

Apple Pie Recipe

Eat it all up! This taco chip salad does not keep in the refrigerator. Make sure to toss immediately before serving.

Customize this taco salad recipe with tortilla chips with your family’s favorite taco ingredients.

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/2bf6bdd1-a5df-4e92-a236-2c9622eb9c91

If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us—though there’s no reason you couldn’t substitute your own scratch crust, if you wish. So don’t pass on this recipe because of its impressive look, it’s nothing you can’t handle, and we think you’ll find it pretty rewarding—especially once you bite into it.

butterscotch silk pie

The real trick to making perfect meringue is avoiding any yolk in your egg whites. To prevent this, crack eggs, one at a time, and place each white into a custard cup so you can check it’s yolk-free before transferring to your bowl.

Before cutting into pie, dip knife into water, and do not dry off. This helps prevent meringue from sticking to the knife.


The Pillsbury™ pie crust makes this pie extra quick to bake. Just remember to follow package directions for a one-crust baked shell, which includes pricking the bottom and side of the crust with a fork before baking.

If you prefer homemade pie crust, <a href="https://www.bettycrocker.com/recipes/pastry-for-pies-and-tarts/e74dfc22-dd54-4564-b653-0f142faf91a2">Betty’s Pastry for Pies and Tarts</a> is kitchen-tested to perfection. Follow the steps to make a baked crust for this recipe.

The meringue in this recipe is cooked to a temperature of 160°F for food safety reasons. Taking this step means you only need a couple minutes in the oven to give your meringue a beautiful toasty brown color.

butterscotch-silk-pie

Butterscotch Silk Pie

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/25446b27-770f-4d48-babd-5315521b0e7b

Ah, chocolate mousse. The distinctly decadent dessert with a thick and creamy texture and rich, chocolate flavor. It’s the kind of dessert you probably associate with fancy, fine, French dining, but with Betty by your side, it’s achievable right in your own kitchen!&nbsp;The word mousse is a French term meaning “foam” or “froth,” which does a pretty good job getting the point across. It’s a fluffy yet creamy chocolate dessert that, when prepared just right, has a lightly whipped texture that melts in your mouth and adds a touch of class to the end of your meal. Chocolate mousse was first made in France. Surprisingly enough, it was originally invented by the French artist Henri Toulouse-Lautrec, a famously experimental cook who saw the savory mousses popular at the time, such as foie gras, and had the brilliant idea that they might be a lot tastier with a whole lot of chocolate instead! The ingredients are simple—eggs, cream, sugar and semisweet baking chocolate. But the secret to the best chocolate mousse recipe is in the technique. Lucky you, the Betty Crocker Test Kitchens have made that part easy.&nbsp;

best chocolate mousse recipe

The best Chocolate Mousse recipe: Simple, easy-to-follow and sure to produce the thick, creamy results you and your guests will love.

The best chocolate mousse recipe has simply egg yolks, sugar, whipping cream, and semisweet baking chocolate. Plus a little patience. It’s important to take your time and add the ingredients gradually to achieve an unforgettably smooth texture.In fact, that unique texture can be found in all of our <a href="https://www.bettycrocker.com/recipes/dishes/mousse-recipes
">mousse recipes</a>. It’s not just chocolate that makes a supremely delicious dessert—though it certainly does help!

Chocolate Mousse Ingredients

When it comes to preparing Chocolate Mousse, its gourmet reputation can seem intimidating, but our recipe keeps it simple. The complete directions are below, but here’s everything you need to make a dessert your family will love. You’ve got this!<h3>Start with the Egg Yolks</h3>Separate out the yolks and beat with an electric mixer for about 3 minutes, or until the mixture takes on a thick, almost fluffy texture.<h3>Heat One Cup of the Cream</h3>Once it’s hot, reduce the heat and temper the eggs by gradually adding at least half of the cream to the eggs. If the cream is added too quickly, it could start to cook the eggs. So be patient, and take your time. Once the eggs are tempered, stir them back into the saucepan.<h3>Add the Chocolate</h3>Now comes the fun part. Once the egg-cream mixture is thickened, stir in the chocolate and let it melt. Refrigerate the result for a few hours to let it set.<h3>Whip up Some Cream</h3>It’s back to the electric mixer to beat the remainder of the cream into a stiff foam. Here’s how to check if the cream is ready: When you take the whisk out, you’ll notice small peaks form and stand up on their own.<h3>Combine and Enjoy</h3>This is when the magic happens. Gradually fold in the whipped cream into your rich chocolate mixture, and when you’re done, you’ll have the best of both worlds: A fluffy, creamy dessert with smooth chocolate flavor. Spoon into cups and refrigerate until you’re ready to serve!

How to Make Chocolate Mousse

The ideal way to serve mousse is in individual cups or serving bowls. Not only will you add a flair of fine dining to your kitchen, but the relatively steep sides will give your mousse some verticality. And a simple garnish makes the perfect finishing touch. A dollop of whipped cream or a sprinkle of freshly grated chocolate on top will make each cup a little work of art for every person at your table.<h3>&nbsp;</h3>

How Should I Serve Chocolate Mousse?

Mousse should be served refrigerated, so the cold can help the mousse set into that signature fluff. If you end up with leftovers, the finished mousse will last for about 3-5 days in the fridge. Cover to prevent drying, and when you’re ready to serve again—or just ready for a snack—you can take it straight from fridge to table.<h3>Can You Freeze Chocolate Mousse?</h3>Chocolate mousse does very well in the freezer, and once frozen, it will keep for up to 2 months. To bring it back to life, transfer the mousse into the refrigerator and let it thaw for about 2 hours until it’s soft enough to spoon and serve. Allowing it to come back to a cool temperature slowly—instead of heating it up at all—helps the mousse keep its structure, so it’s just as thick and fluffy as the day it was made.

How to Store Chocolate Mousse in the Fridge and Freezer

Chocolate mousse is one of our favorite desserts, but the flavor possibilities are endless. Try one of our other recipes while still enjoying that signature thick and fluffy mousse texture.For a smooth, sweet spin on the classic, start with <a href="https://www.bettycrocker.com/recipes/white-chocolate-mousse/1c430f2b-2dd2-4394-9133-4fb918133b43">White Chocolate Mousse</a>. The whipped texture and rich taste adds a touch of elegance.Feeling a little fresh? This <a href="https://www.bettycrocker.com/recipes/cranberry-mousse/3b2f6be7-13c2-4d46-968c-044f40167ddc">Cranberry Mousse</a> recipe adds a refreshingly tangy sweetness to the experience—as well as a splash of vibrant color.And for a hearty, seasonal dessert, check out <a href="https://www.bettycrocker.com/recipes/pumpkin-mousse/173f2ff1-1fe2-4ef4-9650-e9ab5b2f4248">Pumpkin Mousse</a>. Indulge in that fall-favorite pumpkin taste, and bring it to the next level with a pecan granola crunch.

Other Mousse Recipes We Love

Mousse is delicate work. If you stick to the recipe, and work with patience, you’ll get the results you’re after. Here are some common pitfalls and how to avoid them.
Overbeating the Eggs Beating the egg yolks blends them together into a smooth consistency and introduces tiny air bubbles that give them their structure. But it’s possible to over-beat, which will make your eggs dry out and result in a grainy mixture. Watch your eggs as you beat them, and when they’re adequately thickened, you’re ready to move on to the next step.
Adding a Thickening Agent Adding something like cornstarch and cold milk can be a shortcut to getting the thick, luscious feel of mousse everybody loves, but the result is a mousse that’s not as easy to work with. If the cornstarch breaks down, the mousse could become runny.

What Are Common Mistakes When Making Mousse?

The difference is in how each dessert is thickened. Chocolate mousse uses beaten eggs and whipped cream to form its base structure, and does not need to be cooked. Chocolate pudding uses cornstarch as a thickening agent, and the resulting mixture is cooked, which activates the cornstarch and forms a more dense, wobbly texture. The result is that chocolate mousse has a much more delicate consistency, as opposed to chocolate pudding which is quite dense.

What's the Difference Between Chocolate Pudding and Chocolate Mousse?

best-chocolate-mousse-recipe

Best Chocolate Mousse Recipe

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/f28f6b8a-72c7-40dd-84e2-6742e957b1d3

Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

zesty potluck pasta salad

Make it your own. Stir in cubed cheese, chopped red or green bell pepper or sliced ripe olives with the chicken.

Variation

When you're having a party in the summer, the heat is always a factor. But never more so then when it comes to food. Spoilage is such a danger, and you want to do whatever you can to avoid it. After all, no one wants to be known as the host of the party where everyone got food poisoning, right? That’s why salad recipes without mayo are perfect for summer parties. Losing the mayo reduces the worry and risk of spoilage. They taste great, so everyone will rave about your cooking. Sounds like a good menu decision, right? Here are some delicious mayo-free summer salad recipes perfect for your next summer party: Zesty Potluck Pasta Salad (Featured below) – This simple summer salad is easy to make and gets a nice kick from fresh tomatoes and Italian dressing. Greek Salad – A nicely dressed tossed salad is always a crowd pleaser. This one has a lovely Greek-inspired feel and is dressed with a fab lemon vinaigrette. Jicama-Citrus Salad – Oranges, grapefruits and jicama combine in a fab citrus dressing for this lovely, refreshing salad. Tarragon Potato Salad – Just because you are skipping the mayo doesn’t mean you have to skip the potato salad. This one features fresh green beans and is dressed with a tarragon dressing. There's also a great collection of pasta salad recipes on Tablespoon. Just make sure to find those that don't require mayo for dressing. Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

zesty-potluck-pasta-salad

Zesty Potluck Pasta Salad

{stars} out of 5 stars, average rating value out of {ratingCount} reviews.

Servings Per Container

Servings

Nutrition facts are not available for this recipe

Serving Size

Please enable all cookies to use this feature.

Common.SideBySideContainer.LeftContentArea

Common.SideBySideContainer.RightContentArea

Components.MyAccount.ErrorMessages.ErrorMessageDescription

Prep instructions are not available for this product

Because nutritional information can change, please see the physical product’s packaging for the most up-to-date information relating to ingredients, nutrition facts, allergen statements and more.


Sorry, we can’t find what you’re looking for. Please search again

Loading component...

Potluck Recipes

Sides

Loading component...

Main

Loading component...

Dessert

Loading component...

Try these

Loading component...

Bake Up Something Special

Loading component...

Sides

Main

Dessert

Try these

Bake Up Something Special

Let's be Social