17 gennaio 2013

Chocolate Espresso Mousse

With just five ingredients including soymilk and a mere 15 minutes, you can have a fancy mousse dessert. 

Chocolate Espresso Mousse

15 minutes
15 minutes
6 servings (1/2 cup each)


  • 2  tablespoons light chocolate soymilk
  • 1  tablespoon instant espresso powder or instant coffee granules or crystals
  • 1  oz semisweet or bittersweet baking chocolate
  • 1  cup light chocolate soymilk
  • 1  box (4-serving size) chocolate instant pudding and pie filling mix
  • 2  cups frozen (thawed) fat-free whipped topping


  1. In 1-quart saucepan, stir together 2 tablespoons soymilk, the espresso powder and chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted and mixture is well blended. Cool slightly.
  2. In medium bowl, beat 1 cup soymilk and the pudding mix with electric mixer on medium speed or wire whisk 1 to 2 minutes or until mixture is well blended and thickened.
  3. Stir melted chocolate mixture into pudding mixture. Fold in whipped topping. Spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Store covered in refrigerator.

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