WHITE CHOCOLATE MOUSSE
This elegant, fluffy dessert is a feast for the eyes and palate. Since almost any fresh fruit may be used, it can grace special meals throughout the year. My family loves it, and the recipe is easy to double if you are hosting a larger group. -Susan Herbert, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.
Nutrition Facts :
LOW FAT CHOCOLATE MOUSSE
Not sure where I got this recipe from. I love chocolate moose so I thought I'd post it here for the nutrition facts, and for keeping :)
Provided by kansashortcake
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 121.5, Fat 4.3, SaturatedFat 3.4, Cholesterol 4.6, Sodium 343.7, Carbohydrate 17.6, Fiber 0.8, Sugar 10.2, Protein 4
THE ULTIMATE MAKEOVER: CHOCOLATE MOUSSE
This sophisticated dessert is great for a dinner party, or for a lighter family pud use ordinary dark chocolate with less cocoa solids
Provided by Angela Nilsen
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 8
Steps:
- Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
- Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
- Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in - being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
- Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.
Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
QUICK KETO CHOCOLATE MOUSSE
When a sweet craving hits, you'll have this chocolate mousse ready in no time. No need to pre-whip the heavy cream - just throw everything into a bowl and mix! Use any keto-friendly granular sweetener that measures like sugar. I prefer the powdered version of Swerve®, since it dissolves better. Adjust cocoa powder and sweetener amounts to suit your tastes. This is quite rich, so you don't need a lot to feel satisfied.
Provided by France C
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place cream cheese in a large bowl and beat using an electric mixer until light and fluffy. Turn mixer to low speed and slowly add heavy cream and vanilla extract. Add sweetener, cocoa powder and salt, mixing until well incorporated. Turn mixer to high, and mix until light and fluffy, 1 to 2 minutes more. Serve immediately, or refrigerate for later.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 6.9 g, Cholesterol 128.3 mg, Fat 37.6 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 23.5 g, Sodium 227.2 mg, Sugar 0.5 g
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.
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LIGHTER CHOCOLATE MOUSSE RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Category Chocolate Mousse RecipesServings 4Calories 151 per serving
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir occasionally until melted, then set aside to cool slightly.
- Put the egg whites in a large, clean bowl and use an electric hand mixer to whisk to medium-stiff peaks. Stir the yogurt into the melted chocolate until combined.
- Using a large metal spoon or spatula, stir a spoonful of the whisked egg whites into the chocolate mixture to loosen, then carefully fold in the remaining egg white.
- Divide equally among the ramekins, then chill for 4 hours before serving. Decorate the mousses with a few chocolate shavings to serve.
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From insanelygoodrecipes.com
5/5 (6)Total Time 30 minsCategory Desserts, Recipes, SaveCalories 447 per serving
- In a medium bowl, beat the egg yolks with an electric mixer at high speed until thick and pale, about 3 minutes. Gradually beat in the sugar until combined.
- Warm (not boil) 1 cup of cream in a 2-quart saucepan over medium heat. Slowly stir in half of the cream into the egg yolk mixture. Transfer the cream-egg yolk mixture into the saucepan and stir.
- Reduce the heat and stir constantly until thick, about 5 minutes. Do not let the mixture come to a boil.
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