Words and Photos by Bri Garrett
I love chocolate mousse. What I don’t love is the complicated process of having to make it. From whipping egg yolks to the point of weak muscles to tediously melting chocolate in a double boiler - traditional chocolate mousse can be a little too much for a college student to handle. My version, however, will become your go-to for a quick, but still decadent, dessert.
Not only is this recipe extremely easy to make, but also it costs less money than it would to order cinna stix from Domino’s - a last minute option I tend to take often when I’m craving something sweet. This chocolate mousse combines two ingredients that you either already have in your room, or can easily run to Buick Street, Star Market, or even CVS for. I’m a firm believer in the idea that you don’t have to have 100 ingredients to make a delicious product. Even the simplest of recipes can be quality dishes, and this recipe holds true to that belief.
1 8oz container of Cool Whip (or for extra authenticity, substitute 2 cups of whipped heavy cream)
6 envelopes of Swiss Miss (or whatever hot cocoa mix you can find)
¼ cup of boiled water
½ teaspoon of vanilla (optional)
1. In a bowl combine Swiss Miss with boiled water and stir until the hot chocolate mix is fully dissolved - it will have the consistency of a chocolate sauce, with no lumps of powder visible.
2. If using vanilla, stir into the chocolate mixture
3. Gently begin to fold Cool Whip or whipped cream into the chocolate mixture a spoonful at a time until well combined.
4. Cover the container and chill for 40-60 minutes in the fridge before spooning into individual bowls.
5. Garnish with a dollop whipped cream for extra presentation, and some chocolate shavings if you’re feeling extra artistic.
NOTE: The great thing about this recipe is that you can make any modifications you may choose, depending on your preferences. For example, if you like a more chocolatey mousse, you can add more packages of hot cocoa. If you like a more mild chocolate flavor, try adding more whipped cream instead. And if this recipe wasn’t satisfying enough, the mousse can also be enjoyed frozen, or even used as a frosting. Chocolate mousse just got a whole lot simpler and more versatile.