Chocolate Mousse

By michaelmeiner

Ingredients

• 1 cup marshmallow fluff
• 2 ounces bittersweet chocolate
• 1/4 cup milk or soy milk
• dash salt
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped topping
• 9 inch graham cracker crust

Preparation

Step 1

In a saucepan, melt the marshmallow fluff, chocolate and milk until melted and thick. Add salt and vanilla, mix well and let cool in the refrigerator for 30 minutes.

Fold in the whipped topping and pour into pie crust. Freeze for 2-3 hours.