A Low Fat Amazing Warm Chocolate Mousse Food

LOW FAT CHOCOLATE MINUTE MOUSSE

Steps:

• In a bowl whisk together instant pudding mix with the skim milk and vanilla for about 1-1/2 minutes.
• Stir in Cool Whip until combined.
• Divide into 4 dessert cups/dishes.
• Sprinkle with semi-sweet chocolate shavings.
• Chill until ready to serve.

LOW FAT CHOCOLATE MOUSSE

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.

A LOW FAT, AMAZING, WARM CHOCOLATE MOUSSE

Steps:

• Preheat oven to 325 F, position rack in lower third of the oven.
• Start a kettle of water to have boiled for later.
• Put the chocolate and liquid(s) of choice in a heat proof bowl, and place over a pot of barely simmering water.
• Stir frequently and just before it is all melted, remove from the heat, continuing to stir until completely melted.
• Beat the eggs with the sugar on low until blended then beat on high for 3-4 min, until eggs resemble a softly whipped cream.
• Fold 1/4 of the egg mixture into the chocolate, stopping before it is completely mixed. Then fold in 1/2 of the remaining egg mixture, stopping before completely mixed. Then fold the rest of the egg mixture just until you get an even colour.
• Divide into 6-8 ramekins (if need be this is where you can place in the fridge for up to 24 hours before baking).
• Set them in a large baking pan and place in the oven. Poor boiling water into the pan until it reaches 1/2 way up the sides of the ramekins.
• Bake until the centre of the mousse reaches 155 F, if you don't have and oven proof thermometer bake for 14-16 minute.
• Allow 10 minutes for mousse to sit, after removing from the oven.
• You can play around with the flavours and texture of this mousse by changing the liquid used. Try using 1/4 cup of milk or coffee instead of the water, or you can use 1/2 a cup of cream instead of the water.
• I usually use my favourite bar of dark chocolate instead of the bittersweet chocolate, for an even more delicious flavour.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

THE ULTIMATE MAKEOVER: CHOCOLATE MOUSSE

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.

LOW-FAT CHOCOLATE MOUSSE IN A MERINGUE SHELL (PAVLOVA)

Steps:

• MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
• While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated.
• Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
• Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge.
• Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
• FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken.
• Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.