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)


  1. Mix the hot water and the Holy Chocolate, creating a syrup. Let the syrup stand and thicken until it has cooled to room temperature.
  2. Empty the whipped topping into a chilled mixing bowl.
  3. 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.
  4. Chill in the refrigerator for an hour to allow the mousse to set, or freeze for 2-3 hours for an ice cream substitute.