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Dessert

Chocolate Cream Mousse

A low‑calorie chocolate mousse made with pudding mix, skim milk, and whipped egg whites.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Cream Mousse

Time5–7 minutes

Ingredients

Directions

Make the pudding

  1. In a small bowl, combine 4 tablespoons prepared low-calorie topping, pudding mix, and milk.

  2. Microwave on high for 5–7 minutes, or until slightly thickened, stirring 2–3 times.

  3. Stir in grand mariner and butter flavoring.

  4. Cover the top of the pudding with wax paper and let cool.

Whip the egg whites

  1. In a small bowl, combine egg white and fructose.

  2. Whip until the egg whites form stiff peaks.

Assemble and serve

  1. Fold the whipped egg whites into the pudding.

  2. Spoon the mixture into serving dishes and chill.

  3. Serve with low-calorie whipped topping.

Nutrition, whole recipe (rough)

484Calories
16 gProtein
34 gFat
30 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Puddingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pudding mix
Thickens the milk as its starch swells when heated, giving the mousse body.
Skim milk
Liquid that hydrates the pudding starch and forms the base of the mousse.
Egg white
Whipped into a foam that makes the mousse light and airy.
Fructose
Sweetens the mousse and helps stabilize the whipped egg white foam.
Grand mariner
Adds orange aroma and flavor to the chocolate pudding.

The step that matters

Fold the whipped egg whites into the cooled pudding. Warm pudding can melt and deflate the foam, and overmixing knocks air out of the whites. Fold gently and only until no streaks remain to keep the mousse light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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