Sandra Lee's Chocolate Orange Mousse

• Magic Shell ice cream topping
• cookie cutter, Heart Shape
• 1 (8 ounce) box chocolate instant pudding
• 1 12 cups heavy whipping cream
• 2 tablespoons orange-flavored liqueur or 2 tablespoons orange extract

1. To make the Chocolate Moose Fancy Shmancy Embelishments.
2. Place a cookie tray covered in wax paper and the cookie cutters in the freezer until frozen,
3. when cold enough pour the magic shell into the frozen cutters, holding the cutters firmly for a few mins and then Lift the cutter off the tray , repeat until you have no room left on the cookie sheet, then pop the whole tray back in the freezer.
4. In a bowl take the 1 box of instant chocolate pudding and add to it the 1 and 1/2 cuos if heavy whipping cream.
5. Blend with an Electric mixer until you get stiff peaks.
6. to that add 2 cups of the premade store bought pudding cups and add the 2 tbsp of Orange Liquor or Orange Extract.
7. Continue to Beat with the electric mixer.
8. Place the pudding in a pastry Bag or a Ziplock with the tip snipped off and sqeeze into Swirlys into a custard Cup,
9. Then take the chocolate embellisments you made out of the freezer and add to the Mousse and serve.

shell ice cream topping, cookie cutter, chocolate instant pudding, heavy whipping cream, orangeflavored liqueur

Taken from www.food.com/recipe/sandra-lees-chocolate-orange-mousse-457426 (may not work)