5 Minute Chocolate Mousse Recipes
FIVE MINUTE CHOCOLATE MOUSSE
This is a very easy, and very light dessert. Just great after a big meal, or when you need a dessert that can be made quickly.
Provided by ILuvRecipes
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Beat until stiff peaks form.
- Spoon into dessert dishes.
- May be garnished with sliced strawberries, mandarin orange slices, shaved chocolate, or whatever else you desire.
Nutrition Facts : Calories 3.1, Fat 0.2, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 0.7, Fiber 0.5, Protein 0.3
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- Next, pour the heavy cream in a medium bowl, and place it in the fridge with the electric beaters. (We're pre-chilling to speed up whipping time).
- Next, melt the chocolate: In a medium glass bowl, add the chocolate chips and butter. Turn the microwave power down to 50%, and microwave for 20 seconds. Stop and stir. Repeat until about 2/3 of the chocolate chips are melted. For the remaining chips to melt, slowly and gently stir the mixture with a wooden spoon. The residual heat of the bowl will melt the rest. The mixture should be smooth. (If the mixture is pasty or grainy, you have burned the chocolate, and you must start over). Stir in the egg yolk.
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- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
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