 |
|
A chocolate mousse is light and creamy. It can easily satisfy anyone's craving for a bit of chocolate and won't make you look bloated (like when you eat way too many goodies). With it's sweetness, you'll feel satisfied without the regret of having eaten too much sugar.
Chocolate mousse.
(Serves 5-8, depending on the size of the servings.)
Ingredients:
4 1/2 ounces of bittersweet chocolate, finely chopped.2 tablespoons (1 ounce) of unsalted butter, diced.
2 tablespoons of espresso or very strong coffee.
1 cup of cold heavy cream.
3 large eggs, separated.
1 tablespoon of sugar.
(Optional) Raspberries and extra whipped cream.
Preparation:
1. Whip the cream to soft peaks, then refrigerate.
2. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
3. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature.
4. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
5. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
7. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
8. Spoon or pipe the chocolate mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
White chocolate mousse.
(Yields 6 servings)
Ingredients:
-
8 ounces of classic white chocolate chips. (Make sure that you know the brand that you buy. Not all white chocolate may taste good to you.)
4 tablespoons of orange liqueur, such as Grand Marnier.
2 tablespoons of water.
1 1/4 cups of heavy cream.
2 egg whites.
Preparation:
1. In a double boiler over hot water, melt the chocolate with the liqueur and water; stir gently to blend.
2. Cool until the chocolate mixture no longer feels warm to the touch.
3. In a large bowl with an electric mixer, beat the cream until soft peaks form; fold cream into chocolate mixture.
4. In a large bowl with a clean mixer, whisk the egg whites until soft peaks form.
5. With a rubber spatula, fold in the egg whites into the chocolate mixture.
6. Divide the white chocolate mousse amongst 6 dessert bowls or glasses. Chill for at least 1 hour.
Note: You can garnish the white chocolate mousse with fresh blueberries, raspberries, canned mandarin orange sections, or fresh strawberries.
Did you like the chocolate mousse? Try a chocolate souffle!
Chocolate mousse cake.
(Makes 12 servings)
-
3/4 cup of cold water.
1/2 cup of corn syrup.
1/2 cup of sugar.
1/4 cup of cornstarch.
1-1/2 package of bittersweet baking chocolate, coarsely chopped.
1/4 teaspoon of salt.
1/4 cup (1/2 stick) of butter or margarine.
3 large eggs, lightly beaten.
1 cup of whipping cream.
Boiling water.
Preparation:
1. Preheat the oven to 350F. Grease and flour 9-inch springform pan.
2. Mix the cold water, corn syrup, sugar and cornstarch in a large heavy saucepan. Cook on low heat until sugar is dissolved, stirring constantly with a wire whisk.
3. Add the chocolate and salt; increase the heat to medium. Continue cooking until the chocolate is completely melted and mixture just comes to boil, stirring constantly. Remove from heat.
4. Add the butter; stir until melted. Transfer the mixture to large bowl. Refrigerate 15 minutes or until cooled, stirring occasionally. (Mixture can still be slightly warm to the touch.)
5. Add eggs; mix well.
6. Beat the whipping cream in a small bowl with an electric mixer on high speed until soft peaks form.
7. Add to the chocolate mixture; stir gently until well blended. Spoon into prepared pan.
8. Place pan in larger shallow baking pan, then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan.
9. Bake for 45 minute or until the center is set. (Top will feel slightly firm to the touch.) Remove springform pan to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
10. Cover top with plastic wrap. Refrigerate 4 hours or overnight. Garnish with chocolate curls, if desired. Store leftover cake in refrigerator.
Chocolate mousse pie. Ingredients:
-
2 packages of chocolate pudding mix.
3 cups of nonfat milk.
3 tablespoon of sugar.
1/4 cup of prune puree.
1 1/2 cups of cool whipped topping.
1 1/4 cups of graham cracker crumbs.
Preparation:
1. Coat a pie plate with cooking spray. Heat oven to 375F.
2. Mix the sugar and cracker crumbs together in a large bowl.
3. Blend in the prune puree with a pastry blender until it looks similar to coarse crumbs.
4. Press the mixture into a coated pie plate.
5. Bake it for about 15 minutes and then cool on a rack.
6. Take milk in a large bowl and add chocolate pudding mix.
7. Whisk the mixture for 2 minutes.
8. Fold in gently 1 cup of whipped topping.
9. Transfer it to the prepared shell.
10. Chill for about 2 hours. Your chocolate mousse pie is ready!
