Egg Beaters Chocolate Mousse Recipes

CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

EASY CHOCOLATE MOUSSE

Steps:

• Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
• Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
• Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
• Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

RICH CHOCOLATE MOUSSE

Steps:

• Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water, gently stirring occasionally until smooth. Remove from heat.
• Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
• Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
• Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
• Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses, 4-ounces ramekins, or a serving dish.

EGG BEATERS CHOCOLATE MOUSSE

Steps:

• FOUR EASY STEPS AND YOU HAVE IT!
• melt chocolate in microwave oven or in double boiler on stove top
• after cooling chocolate slightly, beat eggs lightly (or shake eggbeaters) and add.
• (OPTIONAL: also add cognac or other liquor, if desired)
• carefully fold cold (but NOT frozen) Low Fat Whipping Cream Substitute into the melted chocolate. A rubber spatula works well.
• place mousse in single or individual serving bowls, add topping if desire, and refrigerate over night or for a few hours
• TIP: The flavor comes primarily from the chocolate. The better the chocolate, the better the mousse!
• There you have it. Awesome tasting, low-cal, low-fat, low-effort (and no longer secret!) chocolate mousse!
• ENJOY.

EGG BEATERS CHOCOLATE MOUSSE

Steps:

• FOUR EASY STEPS AND YOU HAVE IT!
• melt chocolate in microwave oven or in double boiler on stove top
• after cooling chocolate slightly, beat eggs lightly (or shake eggbeaters) and add.
• (OPTIONAL: also add cognac or other liquor, if desired)
• carefully fold cold (but NOT frozen) Low Fat Whipping Cream Substitute into the melted chocolate. A rubber spatula works well.
• place mousse in single or individual serving bowls, add topping if desire, and refrigerate over night or for a few hours
• TIP: The flavor comes primarily from the chocolate. The better the chocolate, the better the mousse!
• There you have it. Awesome tasting, low-cal, low-fat, low-effort (and no longer secret!) chocolate mousse!
• ENJOY.

MOM'S BLENDER CHOCOLATE MOUSSE WITH LEMON CREAM

Steps:

• Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
• Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.

CHOCOLATE MOUSSE II

Steps:

• Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.