A Low Fat Amazing Warm Chocolate Mousse Recipes

A LOW FAT, AMAZING, WARM CHOCOLATE MOUSSE

Steps:

• Preheat oven to 325 F, position rack in lower third of the oven.
• Start a kettle of water to have boiled for later.
• Put the chocolate and liquid(s) of choice in a heat proof bowl, and place over a pot of barely simmering water.
• Stir frequently and just before it is all melted, remove from the heat, continuing to stir until completely melted.
• Beat the eggs with the sugar on low until blended then beat on high for 3-4 min, until eggs resemble a softly whipped cream.
• Fold 1/4 of the egg mixture into the chocolate, stopping before it is completely mixed. Then fold in 1/2 of the remaining egg mixture, stopping before completely mixed. Then fold the rest of the egg mixture just until you get an even colour.
• Divide into 6-8 ramekins (if need be this is where you can place in the fridge for up to 24 hours before baking).
• Set them in a large baking pan and place in the oven. Poor boiling water into the pan until it reaches 1/2 way up the sides of the ramekins.
• Bake until the centre of the mousse reaches 155 F, if you don't have and oven proof thermometer bake for 14-16 minute.
• Allow 10 minutes for mousse to sit, after removing from the oven.
• You can play around with the flavours and texture of this mousse by changing the liquid used. Try using 1/4 cup of milk or coffee instead of the water, or you can use 1/2 a cup of cream instead of the water.
• I usually use my favourite bar of dark chocolate instead of the bittersweet chocolate, for an even more delicious flavour.

LOW FAT CHOCOLATE MOUSSE

Steps:

• Beat pudding mix into 2 cups cold milk in a bowl, using wire whisk or electric mixer, for about 2 minutes.
• Fold in the Cool Whip®, vanilla extract, and cinnamon (if desired). Stir until well blended.
• Pour into individual serving dishes. Cover with plastic wrap, and keep chilled until ready to serve.

LOW-FAT CHOCOLATE MOUSSE

Steps:

• 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. 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. 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. 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.) Step-by-Step: Fluffiness without the Fat Instead of whipped cream, our recipe relies on the soft, billowy texture of a fat-free Italian meringue made by beating hot sugar syrup into whipped egg whites. Step-by-Step: Three Chocolates Are Better Than One SEMISWEET CHOCOLATE: Adds rich chocolate flavor and creaminess. DUTCH-PROCESSED COCOA: Adds intense chocolate flavor. WHITE CHOCOLATE CHIPS: Tempers the harshness of the chocolate and cocoa.