Chocolate Mousse

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes


1 (3-ounce) package cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
1 tablespoon milk
1/2 teaspoon vanilla extract
3/4 cup whipping cream


Beat cream cheese and butter in a medium bowl at medium speed with an electric mixer until creamy. Add powdered sugar and next 3 ingredients; beat until light and smooth.

In a small bowl, beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold into cream cheese mixture until combined.

Note: The chocolate-pecan layer in this dessert will not firm up in the refrigerator; just make sure that it's well chilled before slicing.

Dorothy Lacefield, Carrollton, Texas,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
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