Easy Chocolate Mousse

Easy Chocolate Mousse

71
Luna 0

"Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!"

Ingredients {{adjustedServings}} servings 505 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
  2. Fold in the whipped topping until blended. Refrigerate until chilled and serve.
Tips & Tricks
Chocolate Mint Candies Cookies

Bake your favorite thin chocolate mints into these melt-in-your-mouth cookies.

Chocolate Fudge Pops

Cool it down! Turn three simple ingredients into easy frozen fudge pops.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 71

  1. 80 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
COOLGUTS
12/29/2003

I was craving chocolate dessert one nite and came across this recipe. It wasn't bad, I just don't like the instant pudding taste.. BUT I modified it the second time and it came out BETTER! I added about 3/4 cup semi-sweet chocolate chip in the recipe. I first melted the chocolate chip with half of the milk in the recipe (for extra milky favor, use evaporated milk instead) in a pan in very low heat (and keep stirring). Add that milk chocolate mixture to the pudding mix. Then pour the rest of the cold milk and mix together until smooth. Put that pudding in the fridge for half and hour (make sure it is cold). Then fold in the whipped topping afterward and watch that pudding become fluffy, just dont over mix or you will get a blah of chocolate 1/2 mousse 1/2 pudding cross-breed.

SHAWENTIM
8/9/2003

I used real whipped cream instead of Cool Whip and it was a huge HIT!

Shana Jones
1/26/2004

Something is missing with this recipe. I think there may be too much cool whip. Try using only one 8 oz. container of cool whip and only use the very dark chocolate pudding. Looks great with a Pepperidge Farm piroullet cookie served in it as a garnish.