Jan & Susan Huffman

Certified Health Coaches

Chocolate Mousse

Yield: 1 serving chocolate mousse
Portion Size: cup

This is a quick way to make chocolate mousse that I discovered when I was staying in a hotel room and used leftover water from the previous night's ice bucket to make my chocolate pudding.

Record these in your automated food log as a chocolate pudding.


Get out a shaker jar.


1 packet Chocolate pudding
3½ tbsp. Ice cold water


Fill your standard shaker jar to around the 4 oz. line. Add 3 or 4 ice cubes. Cover tightly and shake to make the water ice cold. Remove the ice cubes and pour water out of the shaker jar until the water level is 7/8 of the way to the 4 oz. line.

Add the chocolate pudding mix and replace the shaker jar top. Swirl to incorporate the powder with the water. Shake vigorously until you can no longer hear movement in the jar. Continue to shake vigorously for an additional ten seconds. Open the jar and enjoy.

If you prefer a creamier pudding, pour off the water to the 4 ox. line. If you discover unincorporated powder in the mousse or the mousse is too dry for your taste, use a little more water.


Jan Huffman developed this recipe.