Eeeeasy, Sinful, Rocky Road Chocolate Mousse

Made This Recipe? Add Your Photo

Total Time
15mins
Prep
15 mins
Cook
0 mins

I originally found this in the deli counter of the grocery store, I loved it so much I recreated it. I call it "mousse" since it is the closest in texture to a mousse, however I realize it is not a traditional mousse in the true sense of the word, but it is nice when you don't feel like messing with complicated preparation. It is great because it's so easy, and uses common ingredients (for those times when you're in a pinch) and is adaptable to suit individual tastes & preferences. It's great for any take alongs or potlucks, because it isn't likely to be duplicated by others and it goes well with many other types of food, any time of year, any weather, & for any occasion. It is best to make 24 hrs. ahead as the marshmallows soften over night, (which makes your end result even more airy and light), but it can also be made in a hurry. Don't forget to allow for thaw time on the whipped topping when you are planning ahead (since it will be frozen when you buy it). I even took it one year to a Halloween party, made a scary little sigh for it and called it "Ghost Poop". This is also a great one to make with the kids. It can be rich or light depending on how you alter it to suit you taste, as I have it here, it is on the richer side. It lasts nicely throughout the week for your family as well, when you need just a moment of sweet comfort. It just reminds me that in life, sometimes the best things don't have to be complicated to be good and satisfying... Also, one variation is that after you have refrigerated it for 24 hrs or so to let the marshmallows soften, you can then freeze this and serve frozen or partially frozen.

Skip to Next Recipe

Ingredients

Nutrition
  • 1 (16 ounce) container whipped topping (thawed according to package directions)
  • 34 cup miniature marshmallow
  • 14-12 cup of chopped walnuts
  • 14-12 cup chocolate chips
  • 14-12 cup flaked coconut or 14-12 cup shredded coconut
  • 2 -6 ounces chocolate syrup, to taste

Directions

  1. Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
  2. Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
  3. Add the rest of your ingredients.
  4. Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
  5. Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
  6. Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
  7. Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.