5-minute chocolate mousse recipe
1 package (4 ounces) of JELL-O chocolate flavor fat-free/ sugar-free instant pudding mix
2 cups of cold skim milk
2 cups of (thawed) Cool Whip Lite whipped topping
Beat package of pudding into the 2 cups of cold skim milk for 1 minute. Then, stir in the 2 cups of Cool Whip Lite whipped topping and spoon into 6 dessert dishes. Refrigerate until ready to serve; garnish as desired. Chill 1 hour or until ready to serve. Decorate top and sides with strawberry fans, mint leaves.
MORE CHOCOLATE DESSERTS: Check out these recipes!
Chocolate-lover’s mousse recipe
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup cocoa
1 cup (1/2 pint) cold whipping cream
1 teaspoon vanilla extract
Fresh raspberries (optional)
In a small cup, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
In a small mixer bowl, stir together sugar and cocoa. Add whipping cream and vanilla. Beat on medium speed until mixture is stiff. Pour in gelatin mixture; beat until well-blended.
Spoon evenly into serving dishes or champagne glasses. Refrigerate about 30 minutes. Garnish with raspberries, chocolate curls or miniature chocolate chips, if desired.
’80s style: Chocolate lover’s mousse recipe (1983)
A favorite of many, and really a snap to make. Be certain to use semisweet chocolate mini-chips.
2 tablespoons sugar
1/2 teaspoon unflavored gelatin
1/4 cup milk
1/2 cup Hershey’s miniature semisweet chocolate chips
1 teaspoon vanilla OR 1 tablespoon orange liqueur or rum
1/2 cup heavy cream
Combine sugar and gelatin in small saucepan; stir in milk and allow gelatin to soften a few minutes. Place over medium heat and stir constantly until mixture just begins to boil. Remove from heat; immediately add chocolate and stir just until melted. Blend in vanilla or liqueur or rum.
Cool to room temperature. Beat cream until stiff; gradually add cooled chocolate mixture and fold in gently just until combined.
Chill in individual servings or in small souffle dish. Serves 2.
The recipe doesn’t say when you add the gelatine mix
Thank you for spotting that! The page is updated based on another source for the same recipe. I also added a third recipe from the ’80s.