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Chocolate Cappuccino Mousse


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This mousse recipe can be used to make 2 pies or 9 parfaits in glasses. Top with whipped cream and dust with espresso.


  • 3 9" pie shell baked
  • 3 c. milk cold
  • chocolate grated, for garnish
  • 2 tbsp. instant expresso powder
  • 1 1/2 qt. whipped topping prepared
  • 1 bag Royal Chocolate Mousse Mix


Pour milk into mixing bowl; add espresso powder and stir until dissolved. Pour contents of Royal Chocolate Mousse Mix into bowl and continue mixing on high speed for an additional 2 to 3 minutes or until stiff peaks form. Do Not Overbeat

Spoon 3 cups Mousse filling into each prepared pie shell and garnish each pie with 2 cups prepared whipped topping and grated chocolate.

Refrigerate at least one hour prior to serving.

Using Parfait Glasses: Prepare as directed above, but divide Mousse filling into each of 9 parfait glasses (1 cup each). Garnish with prepared whipped topping and grated chocolate and refrigerate at least one hour prior to serving.