Figuring Out This Instant Pudding Mousse Thing
So, I was in the kitchen. Wanted sweet. Now. No time for real baking, you know? Remembered hearing about instant pudding, but like, as a mousse. Sounded easy enough. Worth a shot, I figured.
Found a box of chocolate instant pudding. The regular stuff, nothing fancy. Box says milk. Whisk. Simple. But for mousse? Gotta be different. I’d heard things. Less milk, maybe. Or cream. I just went for it.
Making it Happen (or Trying To)
Pudding powder in a bowl. Easy start. Instead of the usual two cups of milk, I only put in maybe one. Then I grabbed the heavy cream. Poured some in. How much? Who knows. Eyeballed it. Looked okay.
Then the whisking. Oh, the whisking. Started with a hand whisk. My arm felt like it was gonna fall off. Seriously. And it looked… soupy. Not mousse. Just sad, watery chocolate stuff. I’m thinking, “Great, ruined it.”
Almost just ate it like that. Runny pudding special. But then, brainwave! The electric mixer. Why didn’t I think of that first? Plugged it in, let it rip. And what do you know. It actually started to get thick. Fluffy, even. More like what you’d call mousse. Success, maybe?
The Chill and The Moment of Truth
Spoon-fed it into some little bowls. Covered ’em up. Plastic wrap is key, no skin on top. Into the fridge. Then, the wait. That’s always the worst. Probably an hour. Felt like forever. Kept opening the fridge. Like a kid.
Finally, time to taste. Grabbed a bowl. Looked decent. Took a bite. And hey, it was pretty good! Light. Airy. Chocolate. For something made from a cheap box and pure guesswork? Impressive. Definitely not bad for a super quick dessert.
So that’s my story. Instant pudding mousse. It worked. I’ll probably do it again. Fast, easy. Maybe vanilla next. We’ll see.
