Chocolate Fluff is a light, fluffy, rich and chocolatey dessert. It's quick and easy to make. It is similar to chocolate mousse.
I recently made Pineapple Fluff and had more frozen whipped topping in my freezer. I only had instant chocolate pudding packages in my pantry. So, I thought making a Chocolate Fluff would be tasty! Jeff and I sure enjoyed it!
Since I was not going to include crushed pineapple that the Pineapple Fluff recipe uses, there would be no liquid for the pudding, so I made the pudding mix before mixing it with the frozen whipped topping. I didn't want the mixture to be too loose, so I reduced the quantity of milk when making the instant pudding so that the pudding would be a little thicker.
To make Chocolate Fluff, start by preparing the instant chocolate pudding using 1 1/2 cups of milk instead of the 2 cups of milk that the package instructs. Then, fold in thawed frozen whipped topping. Chill until it firms up, about four hours, before serving. It will keep well in the refrigerator for a few days.
Almondmilk and Soy milk are both good alternatives to milk when making pudding. I often bake or make pudding with shelf-stable Almondmilk or soy milk. Vanilla Almondmilk adds a little vanilla flavor to whatever you are preparing.
I started using Almondmilk, soy milk and other dairy alternatives when my husband developed a dairy allergy. Fortunately, the dairy allergy has resolved itself, but I still use some dairy-free products.
I hope you enjoy the Chocolate Fluff!
- 3.9 ounces chocolate pudding mix
- 1 1/2 cups milk
- 16 ounces frozen whipped topping, thawed
- Whisk together the chocolate pudding mix and milk together until well blended.
- Fold in the thawed whipped topping until blended.
- Chill for at least four hours before serving.