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Chocolate Mousse

1-1/2 cups whipping cream
2 envelopes unflavored gelatin
6 tablespoons cold water
6 oz. cream cheese, softened
1 cup granulated sugar
1/2 teaspoon Wilton Clear Vanilla Extract
2-1/2 cups milk
1/2 teaspoon lemon juice
2 small boxes instant chocolate fudge pudding

Whip cream until soft peaks form, set aside. Soften gelatin in cold water; heat in microwave on high, 20-30 seconds until dissolved. Set aside to cool. Beat cream cheese and sugar until light and fluffy. Add vanilla, milk and lemon juice; mix. Add gelatin mixture, stir to combine. Add 2 boxes of pudding, mix. Fold in whipped cream. Refrigerate until firm, at least 3 hours or overnight.

This filling can be used to fill or decorate Wilton candy shells.

Recipe Source:

Wilton Candy Making Beginner's Guide, Wilton Enterprises, 2001

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