Chocolate Mousse Charlotte

"I thought for sure I would have seen this posted already, as this has been a standby of my mother's for the last 30 years or so. It is always a big hit and, best of all, takes little effort."
photo by KateL photo by KateL
photo by KateL
photo by KateL photo by KateL
Ready In:




  • Line a springform pan bottom and sides with ladyfingers (about 1-1/2 packages).
  • Follow directions on pudding mix, using 2 cups of milk.
  • Add cream (which replaces the other 2 cups of milk on the package directions).
  • Beat until thick with heavy peaks.
  • Pour into ladyfinger-lined pan and let set.
  • If you like, finish off top with additional whipped cream.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. KateL
    Family friendly, couldn't be easier dessert. Ladyfingers gussy up chocolate pudding quite nicely. Have unexpected guests? This makes up in a flash! Made for Rookie Recipe Tag.
  2. Kittencalrecipezazz
    Great dessert and easy also, I had the same problem as Hokie did, it took a special trip to the Italian store to get ladyfingers, I may give this a try next time with my recipe#362346 I prefer homemade pudding to the boxed, thanks for sharing Jackie!
  3. HokiesMom
    I struggled finding lady fingers anywhere so I used sliced angel food cake. It worked fine. The most important issue with this recipe is not the lady fingers but the mousse!! I never would have thought that an instant pudding mix could turn out to taste so wonderful. I usually find them a bit bitter but using the milk and heavy cream takes all that away with this recipe! Jackie thanks for sharing what will now be my go to recipe for mousse - with or without the ladyfingers this is a great dish! Tagged in 123 Hits.
  4. Diana A.
    What a great idea for a quick "mousse"! I can't believe I never thought of trying this before. Now my family wants me to make it in all their favorite pudding flavors.
  5. bmcnichol
    My son and I made this for dessert. We both enjoyed making it and everyone enjoyed eating it. It was very easy to make. I followed the recipe as written other then I used sugar free pudding.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
View Full Profile

Find More Recipes