INSTANT PUDDING MOUSSE RECIPES

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EASY CHOCOLATE MOUSSE RECIPE | ALLRECIPES



Easy Chocolate Mousse Recipe | Allrecipes image

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

Provided by Luna

Categories     Desserts    Mousse Recipes    Chocolate Mousse Recipes

Yield 4 servings

Number Of Ingredients 3

1 (3.9 ounce) package instant chocolate pudding mix
1?½ cups milk
1 (16 ounce) container frozen whipped topping, thawed

Steps:

  • Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
  • Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Nutrition Facts : Calories 505.1 calories, CarbohydrateContent 54.1 g, CholesterolContent 7.3 mg, FatContent 30.7 g, FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 25.8 g, SodiumContent 455.6 mg, SugarContent 48.6 g

INSTANT CHOCOLATE MOUSSE RECIPE | NIGELLA LAWSON | FOOD ...



Instant Chocolate Mousse Recipe | Nigella Lawson | Food ... image

Normally you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it so the egg yolk sets and the whisked whites permeate everything with air bubbles. Forget that: here we have no yolks, no whites, no whisking, no waiting. Lack of raw egg, incidentally, also means that you might be happier giving the mousse to small children, though I certainly feel they should not be the only beneficiaries.

Provided by Nigella Lawson : Food Network

Categories     dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
  • Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.
  • Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
  • Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

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