150-Calorie Chocolate Mousse
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 145.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 48.2 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 2.9 g
- Protein: 7.5 g
View full nutritional breakdown of 150-Calorie Chocolate Mousse calories by ingredient
Introduction
When I want chocolate mousse, only the real deal will do. This version is low in fat, but it's still creamy and rich. The hardest part is waiting for it to cool! When I want chocolate mousse, only the real deal will do. This version is low in fat, but it's still creamy and rich. The hardest part is waiting for it to cool!Number of Servings: 6
Ingredients
-
1 cup plain nonfat Greek yogurt
1/2 cup cocoa powder, unsweetened, sifted
1/2 teaspoon vanilla extract
1/2 cup semisweet or dark chocolate chips
1/2 cup liquid egg whites, room temperature
1/2 cup sugar
Optional:
diced strawberries, raspberries, segmented oranges or sliced bananas for garnish (nutrition info not included)
Tips
Chocolate mousse can have 380 calories and 14 grams of fat. This version has less than half the calories and a third the fat!
Before whipping your egg whites, sprinkle a bit of white vinegar on a clean, damp cloth, and wipe out your bowl. This will remove any oily residue, which will prevent the egg whites from whipping properly.
Directions
Place the chocolate chips in a microwave-safe bowl. Microwave in 10-second intervals at medium power until the chips are halfway melted, stirring each time you pause the microwave. The residual heat will melt the chocolate completely. (If you microwave the chocolate until all the chips have melted, the residual heat could cause it to burn.)
Combine the yogurt, cocoa powder, and vanilla extract in a large glass bowl. Microwave for one minute, stirring halfway through. Remove and stir in the melted chocolate.
Add the sugar and two tablespoons of water to a small saucepan set over medium heat. Once the sugar is dissolved, increase the heat to high and boil for one minute. Remove from heat and set aside.
Place the egg whites in a mixing bowl. Using a mixer, whip until soft peaks form.
With the mixer running, add the sugar water to the egg whites in a slow and steady stream. Continue to beat until mixture is cool and stiffer peaks form.
To avoid ending up with scrambled egg whites, you'll need to temper them: Add one large tablespoon of egg mixture to chocolate yogurt mixture, and stir to combine. Fold in the remaining egg mixture using light strokes so as not deflate the egg whites. Loosely cover and chill for 30 minutes.
Divide the fruit (optional) among six wine glasses, then top with 1/2 cup of mousse.
Serving Size: Makes 6 1/2-cup servings
Combine the yogurt, cocoa powder, and vanilla extract in a large glass bowl. Microwave for one minute, stirring halfway through. Remove and stir in the melted chocolate.
Add the sugar and two tablespoons of water to a small saucepan set over medium heat. Once the sugar is dissolved, increase the heat to high and boil for one minute. Remove from heat and set aside.
Place the egg whites in a mixing bowl. Using a mixer, whip until soft peaks form.
With the mixer running, add the sugar water to the egg whites in a slow and steady stream. Continue to beat until mixture is cool and stiffer peaks form.
To avoid ending up with scrambled egg whites, you'll need to temper them: Add one large tablespoon of egg mixture to chocolate yogurt mixture, and stir to combine. Fold in the remaining egg mixture using light strokes so as not deflate the egg whites. Loosely cover and chill for 30 minutes.
Divide the fruit (optional) among six wine glasses, then top with 1/2 cup of mousse.
Serving Size: Makes 6 1/2-cup servings
Member Ratings For This Recipe
-
KATMOOSE53
-
MUSSSUSAN1
-
BLOSSOMEWOLFE
-
1GROVES2
-
CD12314973
Today i took 62g ricotta skim 1tablespoon cocoa powder 1tsp vanilla extract and a packet of truvia (a Tbsp honey or agave syrup) to sweetened it u can also add almond milk to make it pudding like just a lil it and mix it with a little spoon for a min or two till all is well blended it's so yummy - 6/12/12
-
LADYIRIS313
-
CD13072859
-
NITABEAN82
-
CD12559756
-
CIRAMITRA
-
SHALOMSISTER
-
CD13439194
-
CD11734411
-
CD12038739
-
VANDDA53
-
HSULTANA3
I used dark chocolate chips and dark cocoa powder since I had it from another Sparkpeople recipe. It came out very rich and wonderful. Even though my sugar water was crystallizing again, it still mixed in fine and the eggs set up right. I didn't get the whole mixed right, but that was my fault. - 1/6/13
-
CD12360120
-
TRACYBRECKE
-
LSIG14
-
RENIESSPARKIN
-
TEAMJENTZSCH
-
TOMWAMP
-
MITSRN
-
USHARA
-
HOBOKEN830
-
LISAR333
-
SUZETTE070
This, along with Coquilles St Jacques is my all time favourite meal - neither of them low cal. Can't wait to try it. Thank you!!!!
I tried this. I threw out the sugar water the first go round because it set up. I finished the recipe and got a pretty good result. Not worth the fuss, though. - 3/30/12
-
ELENGIL
-
BRATT6504
-
CECELW
-
REDROBIN47
-
AZMOMXTWO
-
JANIEWWJD
-
CHERYLHURT
-
ELRIDDICK
-
BIKE4HEALTH
-
NASFKAB
-
MNABOY
-
FISHGUT3
-
SRIVERS1
-
4CONNIESHEALTH
-
ROBBIEY
-
ADRIENALINE
I had a very small amount of Greek yogurt left over from a recipe & didn't have cocoa powder so I grated unsweetened dark chocolate into the Greek yogurt and melted mini chocolate chips and mixed them in then added an equal packet. It tastes just like chocolate mousse, rich and not bitter at all. - 3/13/18
-
KITT52
-
GOLDENRODFARM
-
HUSKEYMOMMA
-
LADYTRADER2
-
NNOVETLJLDE
-
LISAONRYE
I am actually glad that this wasn't sticky sweet tasting as I would have been tempted to eat more than one serving. I like how it was chocolate enough to feel like dessert but not too sweet as my "sweet tooth" has changed since joining Sparkpeople. A lot of steps to make, so plan accordingly. - 2/14/14
-
CD13580859
-
MARYBETHLYFORD
-
CD12121677
-
CD13922936
-
CD13824544
-
KITTY1970
-
NANAGO1204
I had the same issue with the sugar water...got too crystallized too soon...but it all worked! Even my husband liked it...that's huge!! BTW...four large eggs produce 1/2 cup of egg whites. - 2/18/13
Reply from CHEF_MEG (2/25/13)
I would suggest using a smaller saucepan or lowering the heat. Basically all you need to do is dissolve the sugar. Hope this helps. Chef Meg
-
CD13658585
-
SUNYALISA
-
CD13660795
-
FOXFIRENDTS
-
CD11435380
-
CD13318329
-
AGNES1964
-
PATRICIAANN46
-
BEMORESTUBBORN
-
CD13472433
-
CD13398143
-
MISSILENE
-
LUNADRAGON
-
JENVY83
-
SUGARSMOM2
-
GRAMPIAN
-
CD7562096
-
SAUCYSAILORESS
-
CARDAMOMMA
-
JODIEFAYE
-
SECRETSTARGAZER
-
KATHLEEN1313
-
SMILEY2U
-
THEEASYKILL30
-
TWOHUNERDPLUS
12 egg whites is more than 1/2 cup. I used to make chiffon cakes & 7 whites made slightly more than 1 cup called for. Just save the whites of your eggs when separating and STOP when you have 1/2 cup, to me a no brainer, been cooking for 65+ years.
not trying this, too much work at my age. LOL - 2/16/12
-
MKM2409
-
NEEDTOLOOSE4444
-
LEANJEAN6
-
CD3802882
-
CD11614148
-
CD7023171
-
NYREDFOX
-
DREAMBUILDER
