Low-Fat Chocolate Mousse
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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
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.
Nutritional Info 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
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