Chocolate Mousse Ice Cream Cones
These were actually an accident. I was supposed to have a prepared sugar-free Jell-O pudding snack, but I mis-read the recipe when I prepared the grocery list and didn’t have one on hand at home. I thought I was supposed to have a Sugar Free instant pudding mix, so I just made it work. The only thing I would change in the recipe as it stands below is that I would take out the sugar free chocolate syrup completely and not freeze the cones. Sugar-free chocolate syrup is gross because it contains a huge amount of sugar alcohol and when you put it in the cone and freeze it, it makes the cones soggy. Josh and I both prefer crisp ice cream cones.
Chocolate Mousse Ice Cream Cones Makes 4 servings – 187 calories each
Ingredients 4 cake ice-cream cones 1 box chocolate sugar-free instant pudding mix 1 container Cool Whip Free 4 tablespoons sugar-free chocolate syrup
Preparation Pour 1 tablespoon of chocolate syrup into each ice cream cone and swirl around until completely coated with syrup. Place cones in freezer.
In a medium bowl, combine pudding mix and Cool Whip until mixed into a mousse-like consistency. Place bowl in freezer for 45-60 minutes until mousse is ice cold and set but not completely frozen.
Remove cones and mousse from the freezer. Spoon mousse into cones and serve.