Creamy Chocolate Mousse

by Linda Robinson

Servings: 10 servings

INGREDIENTS

1/3 cup cocoa
1 tsp. instant coffee
1/4 cup granulated sugar replacement
2 tbsp. cornstarch
1/4 tsp. salt
2 cups skim milk
1 egg, beaten
8 oz. cream cheese, softened
1 tsp. vanilla extract


Pie Shell:
1/3 cup vegetable shortening
1 cup flour, sifted
1/4 tsp. salt
2 tbsp. ice water

INSTRUCTIONS

Combine cocoa, coffee, sugar replacement, cornstarch and salt in saucepan; stir in milk. Cook and stir over medium heat until thick and bubbly; reduce heat, and then cook and stir 4 minutes more. Remove from heat. Stir small amount of hot mixture into beaten egg and pour egg mixtuire into hot mixture, stirring to blend. Cook over low heat for 2 minutes and remove from heat. Add cream cheese and vanilla, beating until well blended and fluffy. Pour into 1-quart mould or dish. Cover with waxed paper and chill until firm. Remove paper and unmould.

Pie Shell:
Chill shortening. Cut shortening into flour and salt until mixture forms crumbs. Add ice water, 1 Tbsp. at a time, and flip mixture around in bowl until a ball forms. Wrap ball in plastic wrap andchill at least 1 hour. Roll to fit 9-inch pie pan. Fill with pie filling or prick with fork. Bake at 425°F for 10 to 12 minutes or until firm.

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Tagged: chocolatemousse, desserts, mousse add tags

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