Chocolate Mousse Mix - Sugar Free and Gluten Free

I already knew this was good stuff. Recently I became pre-diabetic, bummer. Already can’t have gluten. But I found a way to indulge in stuff I missed. I located sugar-free gluten-free frozen crusts (or you could make your own) and then I also switched up the kind of milk you are told to use in the San Sucre Mousse. To make a really rich ice cream flavor, I used Carnation Evaporated Milk (I used regular, but there is also a 2% option). I used the chocolate mousse for the bottom layer, and a smaller amount of the French vanilla mousse for the contrasting top layer. OMG, ice box (ice cream) pie, with a rich taste. This stuff can be hard to find in local stores, but Amazon to the rescue. I am so happy with this, as I have a huge amount of restrictions on what I can safely eat. But I can chow down on this. And you can serve it to anyone and just say its ice box pie. Also, you could get the Mocha Cappuccino or Lemon flavors instead of chocolate for the base flavor. HERE IS THE RECIPE I CAME UP WITH: SUGAR FREE CHOCOLATE, MOCHA, OR LEMON ICE BOX PIES WITH VANILLA TOPPING (NOTE: Directions are for 2 pies because frozen crusts come in pairs, and I had small 8” crusts, so did two pies.) CRUSTS Prepare 2 baked pie crusts. (Frozen crusts: need to thaw for at least 15 minutes before pricking and baking.) Before baking, use a fork to prick the bottoms and sides to prevent “bubbling” and distortion. Don’t over-bake the crusts, and you should use pie crust shields to prevent the edges from being overcooked. Leave the shields on the whole baking time. Use gluten-free crusts for no gluten, but check the frozen crusts for sugar if you want to be sugar-free. Most frozen gluten-free crusts have sugar, but Kinnikinnick brand does not. You may be able to locate other brands that also don’t have sugar, or make your own from scratch. ALSO, be sure to check ANY frozen crust, not just gluten-free, for sugar content. OK to use ready-to-use crust, just stay away from sugar ingredients. Ready the pie crusts. Prick before baking, use pie shields to cover the edges, and bake according to your recipe or directions on ready-to- use crusts. Completely cool before using. FILLING (note: two packages of mix per box of San Sucre) Use San Sucre Mousse Mix packages, available in several flavors, sweetened with Splenda. Just add milk. This is used to make mousse (parfait) style desserts, but is also very nice for ice box pies. Some markets will carry it, and perhaps in only one flavor, but go on Amazon to find all of the flavors. The French vanilla flavor makes an excellent top-layer to contrast with the main-flavor bottom layer. Use Carnation Evaporated Milk INSTEAD of skim milk. This gives a wonderful rich flavor. You don’t miss the sugar, with the decadent richness of the evaporated milk. Use a thicker bottom layer of your “base” flavor, and a thinner top layer as a contrast flavor and color. For instance, the bottom layer can be chocolate, mocha cappuccino, or lemon. The top layer of French vanilla. For 2 - 8” pies, I used 2 packages of the base flavor, and 1 package of the top layer of French vanilla. For 2 - 9” or 10” pies, use 3 packages of base flavor, and 2 packages of top flavor. (You may have a bit extra of this top flavor left over.) TO PREPARE FILLING Use Carnation Evaporated Milk (regular or 2%) INSTEAD of skim milk. Be sure it is VERY COLD as the directions say. To mix multiple packages, follow directions but mix as one batch, all at one time, for the same flavors. Do the base-flavor first, and place into cooled pie crusts, dividing evenly among the two crusts. Be gentle, and use the back of a large mixing/serving spoon to spread out, by going gently in circles, leveling out from side to side. Place the base-filled crusts into the refrigerator. Now mix the top-layer flavor, also with the evaporated milk, the same way as the base-layer. When done, get the pies out of the refrigerator, and divide the top layer mousse onto the tops of the pie bases. Use the same spreading technique, being sure to be gentle, or you will have the bottom flavor and color start to blend with the topping. Be sure to spread the top flavor layer to completely cover the crust edges to “seal” the pie. It is ok to let the topping be a bit rounded. Refrigerate at least 2 hours, but it is great to then (not before) put into the freezer to make it “more solid” before cutting to serve. Kinda like ice cream pie. Yummm. Eventually, it will freeze a little too solid, and it will need to be in the fridge or on a counter for a time to soften enough to eat but still be like ice cream. I suggest that once the pies start to get “more solid”, but not too hard to deal with, make portion cuts so that you can pop-out individual servings to soften to your liking.

this is so delious if you love pudding I add chia seeds wonderful . Easy to mix and make.

Tasty

Lack taste

We bought this locally for years then it disappeared. So nice to have it available. For suger free, its really good!

The chocolate and the lemon are very good. (I love lemon anything personally) But I would say that you have a very good mixer or blender if you follow the package directions. It calls for 5 minutes of mixing. My Kitchen Aid stand mixer wasn't up to the task because it was such a small amount of liquid. The first packet in the box I mixed up came out flat and runny, but I pulled out my little hand held immersion blender for the next one and it was perfect, light and creamy. If you intend to mix this with a stand mixer I would say you need the whisk attachment and to make more than one package so there's enough substance there for it to whip.

This has been my go-to for sugarless mousse/pudding for years, until my local grocery stores stopped carrying it. So happy Amazon has it, even though it's more expensive. You can make it as low fat as you like, or top with whipped cream to make it decadent. Top with raspberries and it's perfect!

Delish dessert option for keto / gluten free folks. However, even if you're not in those categories - it is still enjoyable