Sandra Lee's Chocolate Orange Mousse

1. 1

   To make the Chocolate Moose Fancy Shmancy Embelishments.

2. 2

   Place a cookie tray covered in wax paper and the cookie cutters in the freezer until frozen,

3. 3

   when cold enough pour the magic shell into the frozen cutters, holding the cutters firmly for a few mins and then Lift the cutter off the tray , repeat until you have no room left on the cookie sheet, then pop the whole tray back in the freezer.

4. 4

   In a bowl take the 1 box of instant chocolate pudding and add to it the 1 and 1/2 cuos if heavy whipping cream.

5. 5

   Blend with an Electric mixer until you get stiff peaks.

6. 6

   to that add 2 cups of the premade store bought pudding cups and add the 2 tbsp of Orange Liquor or Orange Extract.

7. 7

   Continue to Beat with the electric mixer.

8. 8

   Place the pudding in a pastry Bag or a Ziplock with the tip snipped off and sqeeze into Swirlys into a custard Cup,

9. 9

   Then take the chocolate embellisments you made out of the freezer and add to the Mousse and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.