Ingredients
-
1
-
1
-
1/2
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Mexican Chocolate Mousse, I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants I created this recipe because I wanted a mousse that didn’t contain eggs or alcohol I hope you enjoy it as much as my family does , Can you say Salty? I made this for my bunco group and we couldn’t eat it It was way too salty The consistency was really nice and had a good flavor if you could get past the salt which we couldn’t Had to throw it out 1 teaspoon of salt is overload I thought maybe the measurement had to do with maybe usingMexican chocolate b/c I haven’t cooked with it before Thinking 1/8tsp or 1/4 tsp at the most Don’t use 1 tsp salt as is called for Maybe a typo?, This is not something I’d want to have every day, but it’s definitely a dessert that should satisfy the chocoholic in anyone, me included! I thoroughly enjoyed making it & the 2 of us (along with my son & DIL) enjoyed devouring it as well! Thanks for posting it! [Made & reviewed during this Spring’s Pick A Chef event]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
1) in a Small Pot, Melt 1 Tablet of Mexican Chocolate in the Milk on Medium Heat. Stir Frequently Until Tablet Is Dissolved and Mixture Is Free of Large Clumps. Add Salt. Mixture May Appear Grainy. Take Off Heat and Set Aside to Cool. |
|
2
Done
|
2) in a Large Bowl, Stir Cocoa Powder and Nstant Pudding Mix. Slowly Add Whipping Cream to Dry Mix. Beat on High Until Mixture Thickens. Add Chocolate/Milk/Salt Mixture and Beat on High Until Fluffy. Chocolate Mixture May Be Warm When Added. |
|
3
Done
|
3) Fill Cups and Chill 2-3 Hours. I Find the Mousse Tastes Even Better After at Least 6 Hours in the Fridge. Can Be Topped With Whip Cream or Cool Whip. |
