Low Fat Chocolate Mousse Recipes

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.

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.

Steps:

• In a small bowl, beat cream cheese and milk until smooth. Gradually beat in pudding mix; fold in whipped topping. Spoon into five dessert dishes. Refrigerate for 1 hour or until set. Garnish with raspberries.