Low-Fat Chocolate Mousse
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 229.9
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 38.8 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 1.7 g
- Protein: 4.0 g
View full nutritional breakdown of Low-Fat Chocolate Mousse calories by ingredient
Introduction
This is from America's Test Kitchen. Since it uses all real ingredients there is no funny after taste. It's incredibly rich yet with a smooth light texture. This is from America's Test Kitchen. Since it uses all real ingredients there is no funny after taste. It's incredibly rich yet with a smooth light texture.Number of Servings: 6
Ingredients
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4 ounces semisweet chocolate , broken into pieces
1/3 cup white chocolate chips
2 tablespoons Dutch-processed cocoa powder
6 tablespoons water , plus an extra 1/2 cup
1 teaspoon vanilla extract
1/2 cup sugar
3 large egg whites
1/4 teaspoon cream of tartar
Directions
1. Melt semisweet chocolate, white chocolate, cocoa powder, 6 tablespoons water, and vanilla in medium bowl set over pot of barely simmering water until smooth. Set aside to cool slightly.
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2. Bring 1/2 cup water and sugar to vigorous boil in small saucepan over high heat. Boil until slightly thickened and large bubbles rise to top, about 4 minutes. Remove from heat while beating egg whites.
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3. With electric mixer on medium-low speed, beat egg whites in large bowl until frothy, about 1 minute. Add cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto beaters, or it will splash). Increase speed to high and beat until meringue has cooled to just warm and becomes very thick and shiny, 2 to 3 minutes.
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4. Whisk 1/3 meringue into chocolate mixture until combined, then whisk in remaining meringue. Spoon mousse into six 6-ounce ramekins or pudding cups, or large serving bowl. Cover tightly with plastic wrap. Chill overnight. (Mousse can be refrigerated for up to 4 days.)
Number of Servings: 6
Recipe submitted by SparkPeople user S318830.
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2. Bring 1/2 cup water and sugar to vigorous boil in small saucepan over high heat. Boil until slightly thickened and large bubbles rise to top, about 4 minutes. Remove from heat while beating egg whites.
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3. With electric mixer on medium-low speed, beat egg whites in large bowl until frothy, about 1 minute. Add cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto beaters, or it will splash). Increase speed to high and beat until meringue has cooled to just warm and becomes very thick and shiny, 2 to 3 minutes.
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4. Whisk 1/3 meringue into chocolate mixture until combined, then whisk in remaining meringue. Spoon mousse into six 6-ounce ramekins or pudding cups, or large serving bowl. Cover tightly with plastic wrap. Chill overnight. (Mousse can be refrigerated for up to 4 days.)
Number of Servings: 6
Recipe submitted by SparkPeople user S318830.