Mocha Mousse
Double the Rum, Double the Fun
A Decadent Dessert with Rum-Infused Flavor
What happens when dessert gets a grown-up twist? This Mocha Mousse is the answer — smooth, creamy, and deeply flavored with just the right touch of rum.
I first started making these for small gatherings — something easy yet elegant, a no-bake treat that still felt special. And every time, without fail, someone asks for the recipe. This is not your average dessert. The secret? A double splash of Kōloa Cacao Rum.
By blending the bold richness of Hawaiian-made Cacao Rum with its smooth mocha character, this mousse becomes more than a party novelty — it’s layered, luxurious, and completely crave-worthy.
This recipe is perfect when you want something sweet but effortless, or when you’re hosting and need a little something to pass around with cocktails. Serve them chilled in small cups, topped with whipped cream and chocolate curls, and watch the room light up.
Whether you’re planning a dinner party, or just treating yourself after a long week — this recipe brings fun, flavor, and a touch of The Spirit of Aloha™ to any moment.
Mocha Mousse
Servings: This recipe makes about 12 small (2–3 oz dessert cups). For larger 4–6 oz glasses, expect 4–8 servings.
Ingredients
1 (3.9 oz) box instant JELLO Chocolate Pudding Mix.
Sugar-Free Variation
If you’d like a lighter or lower-sugar option, substitute sugar-free instant chocolate pudding mix for the regular version. The mousse will still set beautifully with the same proportions of milk, rum, and whipped topping.
¾ cup cold milk, plus 2 tablespoons
⅓ cup Kōloa Cacao Rum
1 cup regular Cool Whip topping, thawed (see note)
Optional toppings: sweetened whipped cream, chocolate shavings, chocolate covered coffee bean or toasted cacao nibs - which help mirror the deep chocolate flavor of the Cacao Rum while adding a light crunch that keeps each bite interesting.
Step-by-Step Instructions
1. Whisk the Pudding Base
Start with a cold bowl and cold milk to help your pudding set properly. Whisk the instant chocolate pudding mix and milk together briskly for about 2 minutes, until thick, smooth, and lump-free.
Culinary Tip: Use a hand whisk for better control. If it’s still thin after two minutes, let it rest — instant pudding continues to thicken as it sits.
2. Stir in the Rum
Now comes the fun part. Stir in Kōloa Cacao Rum until fully blended. The rum rounds out the chocolate flavor, giving it a rich, grown-up depth.
Culinary Tip: Taste before moving on. For a subtler flavor, scale the rum down to 2 tablespoons or fold in an extra spoonful or two of whipped topping at the end to soften the edge.
3. Fold in the Whipped Topping
Add the whipped topping last, folding gently with a rubber spatula to preserve the light texture. Avoid stirring too vigorously — this is what gives the mousse its airy consistency.
Culinary Tip: If your whipped topping was frozen, thaw it in the fridge, not on the counter, to prevent separation. Cold, smooth topping gives the best results and won’t water down the mixture.
Culinary Tip: Choosing Your Whipped Topping
For the lightest, most mousse-like texture, use 1 cup of regular Cool Whip, fully thawed in the refrigerator. It gives just the right balance of creaminess and lift.
If you prefer a lighter or lower-sugar option:
Lite Cool Whip – use up to 1¼ cups for more volume and air.
Sugar-Free Cool Whip – use about ¾ cup, and chill immediately for the best set.
Homemade whipped cream also works beautifully. Substitute 1 cup freshly whipped heavy cream, softly whipped with just a splash of vanilla extract, for a slightly richer, airier version.
Whichever you choose, fold it in gently — this is what gives the mousse its signature airy texture.
4. Portion and Chill
Spoon or pipe the mixture into mini dessert cups or shot glasses. For a clean presentation, use a piping bag or zip-top bag with a corner cut off. Chill for at least 2 hours, or overnight for best results.
Culinary Tip: Overnight chilling not only firms the texture but deepens the flavor, allowing the cacao and mocha notes to bloom. In a hurry? Freeze for 30 minutes, then transfer to the fridge.
5. Garnish and Serve
Top each cup with a swirl of sweetened whipped cream, chocolate curls, or a chocolate covered espresso bean. The garnish adds texture and a visual pop that takes them from casual to special-occasion ready.
Culinary Tip: Use a microplane to make delicate chocolate shavings from a bar of dark chocolate. Chill the serving tray and cups first so they stay cool longer at your event.
Chill First or Spoon Later? Here’s What Works Best
Option 1: Chill in the Bowl First, Then Pipe or Spoon into Cups
Best for presentation. If you want ultra-clean edges or plan to use a piping bag for a more polished look, this is the way to go.
Easier to portion. Once the mousse sets a bit, it's thicker and easier to control —perfect for clean layers or topping with whipped cream and garnish.
Culinary Tip: Cover the bowl with plastic wrap (pressed gently onto the surface of the pudding to prevent a skin) before refrigerating.
Option 2: Portion into Cups, Then Chill
Best for grab-and-serve. This is the easiest method when prepping ahead for a party or crowd — just pop the cups in the fridge and they’re ready to go.
Less cleanup. One step and done!
Culinary Tip: Place the filled cups on a tray for easy transfer to and from the fridge, and keep them uncovered if chilling only for a couple of hours. For longer chilling, lightly cover with plastic wrap.
Will It Set? A Quick Culinary Check-In
If you’re wondering whether this rum-infused mousse will actually set — you’re not alone. I’ve tested and tweaked it to make sure the consistency is just right, even with a splash (or two) of rum.
By reducing the milk and folding in whipped topping, the mousse holds its shape beautifully. The instant pudding base thickens perfectly, even with the added rum — just be sure to chill it for at least 2 hours (overnight for a firmer finish and fuller flavor).
Culinary Tip: For a softer, less ‘rummy’ version, reduce the rum to 2 tablespoons. You’ll still get that decadent flavor without overpowering the chocolate.
Cocktail Party vs. Family-Friendly
Because this mousse is a no-bake dessert, the alcohol remains in the finished dish. If you’re serving at a cocktail party, keep the full ⅓ cup of Kōloa Cacao Rum for a rich, grown-up flavor that pairs perfectly with after-dinner drinks.
For a lighter or family-friendly option, use 2–3 tablespoons of rum and replace the difference with milk or a bit of extra whipped topping to keep the same silky texture. You’ll still get that delicious cacao depth — just with a softer finish.
Why this recipe works
This dessert is more than fun — it’s thoughtfully balanced. The instant pudding gives structure and body, while the whipped topping adds lightness and a creamy lift. Together, they create that dreamy, mousse-like texture.
But it’s the Kōloa Cacao Rum that takes it from simple to sophisticated. Its natural mocha and cocoa notes deepen the chocolate flavor without making it sweeter, adding warmth and complexity that linger on the palate.
The result is a silky, spoonable dessert that’s rich but not heavy — a tropical twist on a classic chocolate mousse that feels elegant, effortless, and perfectly island-inspired.
Make-Ahead & Storage
This pudding is made to be chilled, which means you can prep them a full day ahead and simply garnish when ready to serve. They’ll hold well in the fridge for 2–3 days.
Pro Tip: Keep them covered with plastic wrap, to avoid absorbing fridge odors.
For Special Occasions — or Any Day
This dessert fits any occasion — holiday parties, girls’ nights, backyard luaus, or movie night. Each little cup delivers big flavor in small portions, letting everyone indulge without overdoing it.
Mahalo nui loa for being here and supporting my spirited kitchen. Recipes like this one are what I love sharing — simple, joyful, and just a little indulgent.
Whether you’re making these for a celebration or just for fun, I hope they bring a smile and remind you that dessert doesn’t have to be complicated to be memorable.
With aloha,
Nicole
The Island Spirit Kitchen