chocolate espresso Mouse shot glass GF
Ingredients
2tablespoons light chocolate soymilk
1tablespoon instant espresso powder or instant coffee granules or crystals
1oz semisweet or bittersweet baking chocolate
1cup light chocolate soymilk
1box (4-serving size) chocolate instant pudding and pie filling mix
2cups frozen (thawed) fat-free whipped topping
Instructions
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.
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.
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.
