This quick and easy mousse is a great last minute treat by itself, or an excellent topping for cakes and other desserts.
2 packets or scoops of Holy Chocolate
4 tablespoon hot water 8 ounces tub whipped topping (thawed)
- Mix the hot water and the Holy Chocolate, creating a syrup. Let the syrup stand and thicken until it has cooled to room temperature.
- Empty the whipped topping into a chilled mixing bowl.
- Working with thirds of the syrup, pour the syrup into the whipped topping, and using a rubber scrapper, fold the syrup in until it has incorporated into the topping. Repeat until all the syrup has incorporated into the mixture.
- Chill in the refrigerator for an hour to allow the mousse to set, or freeze for 2-3 hours for an ice cream substitute.