Quick chocolate mousse recipes (1995)

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5-minute chocolate mousse

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.

5-minute chocolate mousse

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.

Chocolate-lover's mousse recipe

’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.

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2 Responses

    1. 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.

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