Patti Labelle'S Chocolate Mousse - cooking recipe

Ingredients

1 1/2 cups fat-free half-and-half
1/2 teaspoon rum extract
1 (4 ounce) package sugar-free instant chocolate pudding mix
1 (8 ounce) container frozen light whipped dessert topping

Preparation

whisk rum extract into half and half.
whisk in pudding mix.
fold all but 4 tbsp topping into the mix.
divide evenly among 4 dessert cups.
refrigerate 20 minutes, or up to 2 days.
garnish each dish with 1 tbsp topping.