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Chocolate Almond Mousse
Divas like to spend more time primping and less time preparing. So put a hot roller in your bang while your bath water cools. If you’ve got 30 minutes and a mixer, I’ve got a simple, crowd pleasing dessert recipe that’ll wow your guests this holiday season. You can make my light and silky Chocolate Almond Mousse for around $10.00 with a four star presentation
I created this recipe out of necessity. I was having guest for dinner and funds were low but I needed a dessert. I stretched a small box of Chocolate pudding with a few dollops of Cool Whip, poured the mixture in some wine glasses and hoped with some small chance that everybody really likes chocolate. When you hear spoons clanging and scrapping, you know you have a hit. Over time, I fine tuned the recipe by adding extracts and nuts. The Chocolate Almond Mousse became my go to dinner date recipe after this bachelorette discovered that men like whipped cream on anything.
3.9 OZ BOX OF INSTANT CHOCOLATE PUDDING
2 CUPS OF COLD EVAPORATED MILK
8 OZ CONTAINER OF COOL WHIP
1 CAN OF WHIPPED TOPPING
1 TEASPOON OF ALMOND EXTRACT
1.55 OZ HERSHEY MILK CHOCOLATE BAR
1/2 HALF CUP SLICED ALMONDS
I USED GINGER EVANS INSTANT PUDDING MIX WHICH IS SOLD AT SAV A LOT. IN FACT ALL MY INGREDIENTS WERE PURCHASED AT SAV A LOT.
MAKE THE INSTANT CHOCOLATE PUDDING AS INSTRUCTED. CUT A CHOCOLATE BAR INTO SMALL PIECES AND SET ASIDE. IN A LARGE BOWL ADD THE PUDDING AND THE ENTIRE CONTAINER OF COOL WHIP AND ALMOND EXTRACT. BLEND UNTIL LIGHT AND SMOOTH. POUR THE MOUSSE INTO FOUR DESSERT CUPS OR SMALL WINE GLASSES AND CHILL UNTIL IT'S TIME TO SERVE. GARNISH EACH DESSERT CUP WITH WHIPPED TOPPING, CHOCOLATE CHUNKS AND SLICED ALMONDS.
Thank you for visiting.
Heidi L. Smith