Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1) in a small pot, melt 1 tablet of mexican chocolate in the milk on medium heat. stir frequently until tablet is dissolved and mixture is free of large clumps. add salt. mixture may appear grainy. take off heat and set aside to cool. 2) in a large bowl, stir cocoa powder and nstant pudding mix. slowly add whipping cream to dry mix. beat on high until mixture thickens. add chocolate/milk/salt mixture and beat on high until fluffy. chocolate mixture may be warm when added. 3) fill cups and chill 2-3 hours. i find the mousse tastes even better after at least 6 hours in the fridge. can be topped with whip cream or cool whip.

Target recipe: in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat.