Abstract: A composition for making a frozen mousse product consisting essentially of about 20 percent to about 28 percent sweetener, about 14 percent to about 17 percent butterfat substantially from cream, about 0.5 percent to about 11.5 percent cacao fat substantially from a source selected from the group consisting of chocolate, chocolate liquor, cocoa, cocoa butter and mixtures thereof, about 0.5 percent to about 3.5 percent egg yolks solids, up to about 1.0 percent of lecithin, and sufficient water whereby the composition has a total solids content of about 48 percent to about 58 percent, a total fat content of about 19 percent to about 25 percent, and not more than about 3 percent of milk solids not fat. Frozen mousse can be made from the composition by freeze-stirring the composition in standard ice cream freezers.