Thursday, February 26, 2009

Chocolate Mint Mousse/Freeze

1 1/2 c. cold milk
1 pkg. (3.9 oz) instant chocolate pudding mix
1/2 c. mini chocolate chips
1 c. heavy whipping cream
1/4 tsp. peppermint extract (I think next time I'll only do 1/8 tsp.)

In a large mixing bowl, mix milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft set. Stir in chocolate chips.
In your kitchen aid, beat whipping cream until it begins to thicken. Add peppermint extract; beat until soft peaks form. Fold into pudding. Mix well.

*If eating as mousse, refrigerate until you're ready to eat!

*If eating as a freeze, transfer into an ungreased 8" square dish. Cover and freeze for about 2 hours or until firm. Remove from the freezer 15 minutes before cutting. (Serves 9)

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