Chocolate Espresso Mousse

 

2

tablespoons light chocolate soymilk

1

tablespoon instant espresso powder or instant coffee granules or crystals

1

oz semisweet or bittersweet baking chocolate

1

cup light chocolate soymilk

1

box (4-serving size) chocolate instant pudding and pie filling mix

2

cups frozen (thawed) fat-free whipped topping

• 1 In 1-quart saucepan, stir together 2 tablespoons soymilk, the espresso powder and chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted and mixture is well blended. Cool slightly.
• 2 In medium bowl, beat 1 cup soymilk and the pudding mix with electric mixer on medium speed or wire whisk 1 to 2 minutes or until mixture is well blended and thickened.
• 3 Stir melted chocolate mixture into pudding mixture. Fold in whipped topping. Spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Store covered in refrigerator.