Dark Chocolate Mousse

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1 1/2
cups skim milk
cup dark chocolate chips
box (4-serving size) chocolate instant pudding and pie filling mix
container (6 oz) Greek Fat Free honey vanilla yogurt
1 1/2
cups frozen (thawed) reduced-fat whipped topping
1 1/2
cups fresh raspberries


  1. 1 In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
  2. 2 In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
  3. 3 Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.




Nutrition Information

Recipe Step Photos

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