See Also: Chocolate Mousse Pie(recipes)
Chocolate Mousse(recipes)
Chocolate mousse cake(recipes)
Decadent Chocolate Mousse(recipes)
White Chocolate Mousse(recipes)
Raspberry Chocolate Mousse Pie(recipes)
Chocolate Truffle Mousse(recipes)
Chocolate Raspberry Mousse Pie(recipes)
Chocolate cashew mousse(recipes)
Toffee' d Mocha Chocolate Mousse(recipes)

Chocolate Mousse (recipes)


Chocolate Mousse

Yield: Makes 8 servings

This fabulous, nearly fat free mousse is lighter and airier than most chocolate desserts and is so quick and easy to make!





Ingredients:



1/2cup plus 2 tablespoons sugar, divided

1/4cup unsweetened cocoa powder

1envelope unflavored gelatin

2tablespoons coffee-flavored liqueur

2cups fat-free (skim) milk

1/4cup cholesterol-free egg substitute

2egg whites

1/8teaspoon cream of tartar

1/2cup thawed frozen reduced-fat nondairy whipped topping









Preparation:





1.Combine 1/2 cup sugar, cocoa and gelatin in medium saucepan. Add coffee-flavored liqueur; let stand 2 minutes. Add milk; heat over medium heat. Stir until sugar and gelatin are dissolved. Stir in egg substitute. Set aside.2.Beat egg whites in medium bowl with electric mixer until foamy; add cream of tartar. Beat until soft peaks form. Gradually beat in remaining 2 tablespoons sugar; continue beating until stiff peaks form.3.Gently fold egg whites into cocoa mixture. Fold in whipped topping. Divide evenly between 8 dessert dishes. Refrigerate until thickened. Garnish as desired.









Nutritional Information:







Serving Size: 1 dessert dish mousse (1/8 of total recipe)







Fiber









Carbohydrate

23 g







Cholesterol

1 mg







Saturated Fat

1 g







Total Fat

1 g







Calories from Fat

6 %







Calories

125







Protein

5 g







Sodium

60 mg









Dietary Exchange:







Starch

1-1/2















Other ways:








Serves 2-4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



200ml/7¼fl oz double cream2 tbsp icing sugar100g/3½oz dark chocolateTo garnish1 slice of starfruit1 slice of orangecocoa powder, to dustsprig of mint



Method



1. Whip the cream and sugar in a large bowl to form soft peaks.2. Place the chocolate into a bowl, sat over a pan of simmering water and allow to melt.3. Stir the melted chocolate into the cream, until combined.4. Place in the fridge to chill for up to 20 minutes (or longer, if time allows).5. To serve, quenelle the mousse between two spoons and place on serving plates.6. Serve the starfruit and orange slice alongside, dust with cocoa and garnish with a sprig of mint.





Others:




Serves 6-8



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



175g/6oz dark chocolate (70 per cent cocoa solids), chopped110g/4oz butter, cut into cubes3 large free-range eggs, separated2 tablespoons of either rum, brandy or espresso coffee (according to preference)



Method



1. Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water.2. Add the butter and stir until melted and combined.3. Add the egg yolks one by one, stirring constantly.4. Add either the rum, brandy or espresso coffee (depending on your preference). 5. Whip the egg whites until soft peaks form when the whisk is removed, then gently fold them into the chocolate mixture. 6. Transfer the mousse to small cups or ramekins and refrigerate overnight, or until ready to serve.





Others:




Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



120g/4¼oz good-quality dark chocolate, at least 75 per cent cocoa solids, chopped into small pieces 250ml/8¾fl oz double cream50ml/1¾fl oz sugar syrup (made by boiling together equal portions of sugar and water until it thickens to form a syrup)4 free-range egg yolksFor the topping 1 vanilla pod, seeds only100ml/3½fl oz double cream20 raspberriesicing sugar, to dust



Method



1. Place a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn' t touch the water.

Place the chocolate pieces in the bowl. Stir until completely melted, then take it off the heat and leave to one side.2. In another bowl lightly whip the double cream. Place the egg yolks into a heatproof bowl.3. In a saucepan, boil the sugar syrup and then pour over the egg yolks, whisking continuously until the mixture turns pale and

thickens.4. Pour the melted chocolate into the egg mixture. Fold the lightly whipped cream into the chocolate mixture. Place

into the freezer for five minutes to set.5. For the topping, add the vanilla seeds to the cream and whip together until the mixture forms soft peaks when the whisk is removed.6. Spoon the chocolate mousse into four serving glasses and spoon the cream on top. Top with the raspberries and dust with

icing sugar.