Foolproof Chocolate Mousse

Two ingredients. Five minutes. That’s all that stands between you and a bowl of fluffy chocolate mousse. Instant chocolate pudding mix gets prepared as directed, then folded into whipped cream to create something lighter and airier than pudding alone but richer than plain whipped cream.

The folding technique is what gives this its mousse-like texture. Gently incorporating the pudding into the whipped cream traps all those air bubbles, so the finished dessert is pillowy instead of dense.

Chill for at least 30 minutes before serving. The cold firms up the texture and lets the chocolate flavor deepen.

Kitchen Tips

• Let the prepared pudding set for about 5 minutes before folding in the cream. Runny pudding deflates the whipped cream.
• Fold gently with a rubber spatula using big, sweeping strokes from bottom to top. Stirring in circles knocks out the air.
• Whip the cream to stiff peaks, not just soft peaks. Stiff cream holds its structure better when combined with the heavier pudding.
• Spoon into individual glasses or ramekins for a more elegant presentation.

Variations

• Use vanilla or butterscotch pudding mix for a completely different flavor with the same easy method.
• Top with chocolate shavings, fresh raspberries, or a dollop of extra whipped cream.
• Layer in glasses with crumbled chocolate cookies for a quick mousse parfait.