Eeeeasy, Sinful, Rocky Road Chocolate Mousse

"I originally found this in the deli counter of the grocery store, I loved it so much I recreated it. I call it "mousse" since it is the closest in texture to a mousse, however I realize it is not a traditional mousse in the true sense of the word, but it is nice when you don't feel like messing with complicated preparation. It is great because it's so easy, and uses common ingredients (for those times when you're in a pinch) and is adaptable to suit individual tastes & preferences. It's great for any take alongs or potlucks, because it isn't likely to be duplicated by others and it goes well with many other types of food, any time of year, any weather, & for any occasion. It is best to make 24 hrs. ahead as the marshmallows soften over night, (which makes your end result even more airy and light), but it can also be made in a hurry. Don't forget to allow for thaw time on the whipped topping when you are planning ahead (since it will be frozen when you buy it). I even took it one year to a Halloween party, made a scary little sigh for it and called it "Ghost Poop". This is also a great one to make with the kids. It can be rich or light depending on how you alter it to suit you taste, as I have it here, it is on the richer side. It lasts nicely throughout the week for your family as well, when you need just a moment of sweet comfort. It just reminds me that in life, sometimes the best things don't have to be complicated to be good and satisfying... Also, one variation is that after you have refrigerated it for 24 hrs or so to let the marshmallows soften, you can then freeze this and serve frozen or partially frozen."
photo by a user photo by a user
Ready In:


  • 1 (16 ounce) container whipped topping (thawed according to package directions)
  • 34 cup miniature marshmallow
  • 14 - 12 cup of chopped walnuts
  • 14 - 12 cup chocolate chips
  • 14 - 12 cup flaked coconut or 1/4-1/2 cup shredded coconut
  • 2 -6 ounces chocolate syrup, to taste


  • Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
  • Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
  • Add the rest of your ingredients.
  • Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
  • Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
  • Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
  • Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.

Questions & Replies

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  1. Sydney Mike
    Now this is so EASY TO MAKE & it has a GREAT TASTE! Followed the recipe but did use the maximum of the ingredients suggested (such as 1/2 cup of chopped walnuts, etc! Used a homemade chocolate syrup & although I did make this for a neighbor of mine, I did manage SEVERAL tastes of it for myself! Very much worth keeping this recipe around! Thanks much for posting your recipe! [Made & reviewed for an adopted chef of mine in this Spring's PAC]
  2. creativcook
    I was in a hurry to make something for a last minute invitation, (for the next day) and when I saw this recipe and actually had everything I needed on hand, I just couldn't resist. I decide to followed the recipe's ingredients for the first time, although I judged the amount of chocolate syrup like you suggested to taste, which may have been a little more than 2-4 oz. I have to say, I don't think I'd add anything to it the next time I make it, I'm just not sure what I'd alter to make it any better, it was Fabulous! The guests all raved and wanted the recipe. The way the marshmallows mesh into the whipped cream makes it all the more fluffy (I can see why it needs to set overnight), the different textures and flavors are delightful, and it really is beautiful, especially to take to a party. I'm planning on keeping an extra container of whipped topping in the freezer so that I'll be ready to make this again. Thanks for sharing!!


**Please if you find my recipe through another site and try it, please return here and give it a rating, please!! :o) I love cooking, and have for as long as I can remember, (of course it goes with-out saying that I also love to eat). I guess I come by it honestly, as the majority of cooking I learned from Grandma, & my Dad (who learned from her). My Dear Grandma just passed away this past week (7/16/08), I have a few of her recipes posted on here, I hope people are inspired to try her Lead Cake & Cranberry Salad in her honor. I wish I had more of her recipes to share here, but those were my 2 favorites, which is why I made sure I had at least as those 2 recipes years ago. I was just recently showing my 13 yo son the first recipes that I ever created and wrote down, my first when I was approx. 8. My son loves to cook as well, so he also created a profile on here as well, (fawndog, don't ask me what it's supposed to mean lol) and has had fun posting recipes, particularly from an authentic civil war cookbook that we have. I am more of a "dump cook" rarely measuring, so I have had to start paying more attention to amounts and steps in case I create something I want to post on here. My family calls me the "Condiment Queen" since my refrigerator is mostly full of condiments, I would actually be embarrassed if I counted how many bottles & jars I have, & actually admitted it! Is there such a thing as condiment addiction? I wonder. Anyway, I love to use my variety of condiments when I cook, which I sometimes find difficult when sharing recipes on here, because many of the things I use are obscure, gourmet, & hard to find, because of this, some of my best recipes I don't feel I can even put on here. My recipes range from complicated, unusual ingredients, to pleasantly understated & simple, (kind of like me when I think about it) & could even be said to be closer to ideas, then even recipes lol. I love to make jelly, I have recently discovered that I Can bake, and have always appreciated spices, it took me a lot of years to realize more isn't Always better lol, (although my spice cabinet is also an entire kitchen cupboard so maybe I haven't learned that). I have probably created thousands of recipes as I have cooked over the years, but have not formally documented them, until now. The only time I follow a recipe exactly with-out messing around with it, is on here, so I can give fair reviews, if I do change things I try to be specific about what I changed. I hope you enjoy my recipes, if you have any requests, I have a fairly large collection of cookbooks from all over the country as I have inherited family member's cookbooks who traveled a lot. (Although, with the internet, you can find most anything now-a-days anyway). I find that I am really enjoying "Zaar", what a great community of people, it's fun to share recipes, see what ideas people come up with when adapting to suit their tastes, and of course getting reviews makes it even more fun. Although my pet peeve on here is when people give a lower rating when they seem to like the recipe with no explanation of why, OR change something in the recipe and then give it a low rating, duh! Please if you run across my recipes and try them, but aren't a member, please come back and sign-up real quick and leave me a review! :o) Please visit my web-site to find out more about me & what I "do" lol. <img src="">
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