Sugar Free Chocolate Mousse Recipes

Steps:

• Combine milk and pudding. Whisk together about two minutes.
• Fold in Cool Whip.
• Spoon mixture into pie crust.
• Refrigerate an hour before serving.

Steps:

• Preparation:.
• Chill a medium mixing bowl in the refrigerator.
• Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.
• In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.
• Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
• May be made a day in advance.

Steps:

• Using an electric mixer, beat first four ingredients until very smooth.
• In a separate bowl, whip the cream until just about stiff.
• Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and TURN OFF THE MIXER!
• If you overbeat, you'll get chocolate butter!

Steps:

• In a small bowl, dissolve jello in water.
• In another mixing bowl beat milk and instant pudding for 2 minutes. Slowly.
• add jello mixture and vanilla and mix well.
• Pour into a bowl of individual dish and chill until firm and cold.