Double Chocolate Mousse

By punk

Food & Family Holiday 2004

Ingredients

• 1 1/2 cups cold fat free milk, divided
• 2 squares Bakers Semi-Sweet Baking Chocolate
• 1 package Chocolate Fat Free Sugar Free Instant Pudding
• 2 cups thawed cool whip, divided
• 1/2 cup fresh raspberries

Preparation

Step 1

Combine 1 cup of the milk and chocolate in large microwaveable bowl. Microwave on high 2 minutes. Stir until chocolate is completely melted. Stir in remaining 1/2 cup milk.
Add dry pudding mix; beat with wire whisk 2 minutes or until well blended. Refrigerate 20 minutes. Gently stir in 1 1/2 cups of the whipped topping. Spoon into six dessert dishes.
Regrigerate until ready to serve. Top with remaining whipped topping and raspberries just before serving. Store leftover dessert in refrigerator.