7-Minute Mocha Mousse & Fudge Orange Mousse


1 8-ounce container Dairy dessert topping, whipped, frozen
1 Tbl. Milk
2 tsp. Instant coffee crystals
1/3 cup Fudge ice-cream topping
optional Pirouettes (rolled sugar cookies)

At the beginning of the meal preparation, place frozen topping at room temperature to thaw. Meanwhile, in a medium bowl combine milk and coffee crystals. Let stand for 2 to 3 minutes or till crystals are dissolved. Stir in fudge topping.

Before serving, fold the thawed whipped dessert topping into the fudge mixture. Spoon mixture into dessert dishes or wine-glasses. If desired, serve with cookies.

Servings: 6


1 Tbl. Orange juice concentrate
1 can Mandarin orange sections
(Omit milk, coffee and cookies)

Prepare 7-minute Mocha Mousse as above, except omit milk, coffee, and cookies. Stir 1 tablespoon frozen orange juice concentrate into fudge topping. Fold in whipped topping. Spoon into dishes. If desired, garnish with canned, drained mandarin orange sections.

Creative Cooking
Lydia Critchley

For class information, click on the “Calendar” icon and contact me for details at creativecook@creativecookingbylydia.com.

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