Weight Watchers Chocolate Mousse Recipe 455

Steps:

• Blend altogether in a blender. Then add about 2 cups of ice. Makes a fantastic chocolate mousse.

Steps:

• Mix well :).
• If you have your cool whip in the freezer, take out a few hours ahead of time.
• Mine ends up being about 2 points but depending on brands it may be more or less.

Steps:

• Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute.
• Stir in the chocolate chips and let stand about 2 minutes.
• Beat with a whisk until the chocolate is melted and the mixture is smooth.
• Add the vanilla and a pinch of salt whisking until blended.
• Let cool to room temperature.
• With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.
• With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.
• Repeat with the remaining sour cream.
• Divide the mousse into 4 dishes.
• Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day.
• Serve with the raspberries.