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Chocolate Mousse

Prep time 10 mins
Yield Makes 2 cups


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Southern Living Cook-Off Cookbook