EASY CHOCOLATE MOUSSE
Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!
Provided by Luna
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
- Fold in the whipped topping until blended. Refrigerate until chilled and serve.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g
CHOCOLATE SOUFFLE
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g
CHOCOLATE SOUFFLE
Make and share this Chocolate Souffle recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Butter a soufflé dish and dust with sugar, tapping out excess.
- Preheat oven to 430F.
- Melt chocolate and stir until smooth.
- Whisk butter into hot chocolate; add yolks and combine well.
- Beat egg whites until frothy.
- Beat in sugar gradually, and beat until whites hold stiff peaks.
- Lighten chocolate mixture with ¼ of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
- Pour into prepared dish.
- Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
- Bake for 40 minutes (center will be very soft).
- Give a light dusting of icing sugar over top, bring to table immediately.
- Serve with Whipped Cream.
Nutrition Facts : Calories 247.7, Fat 16.2, SaturatedFat 8.9, Cholesterol 214.9, Sodium 246.5, Carbohydrate 13.7, Sugar 13.2, Protein 11.8
CHOCOLATE MOUSSE OR PUDDING SOUFFLE
Categories easy, dessert
Time 1h
Yield One mousse or eight individual souffles
Number Of Ingredients 7
Steps:
- If you intend to prepare chocolate souffles, preheat the oven to 375 degrees. If you intend to serve this dish as a cold mousse, ignore this step.
- Combine one-third cup of the sugar and one-half cup of the water in a saucepan. Bring to the boil, stirring until the sugar dissolves. Let this mixture barely simmer.
- Put one-quarter cup of the sugar into the container of a food processor equipped with a metal blade. Add the egg whites. Combine the remaining two tablespoons of water and the vinegar and set aside. Start processing the egg whites for eight seconds while adding the water and vinegar through the feed tube. Process for exactly two minutes, no longer. The mixture should be thick and hold its shape.
- Pour and scrape the mixture into a mixing bowl. It is not necessary to clean the processor container.
- Return the container and blade to the machine and add the chocolate pieces. Add the remaining sugar and coffee powder into the container of the food processor. Start processing until the chocolate is very finely textured. At this point, with the machine running, gradually add the simmering syrup through the feed tube. Process for 30 seconds.
- Stop the machine and add the egg yolks and vanilla. Process by starting and stopping the machine four times (four short pulses). Scrape the egg whites back into the machine and combine the mixture, using a few short pulses, just until the egg whites have almost disappeared. Do not overprocess.
- If you are going to serve this dish as a mousse, pour and scrape it into a one-and-one-half-quart serving dish. Refrigerate at least four hours or, preferably, overnight.
- If you are to serve this mixture as a souffle, butter eight six-fluid-ounce individual souffle dishes, using about one teaspoon of butter for all of them. Sprinkle the inside of each with sugar, using a total of four teaspoons. Shake out the excess.
- Pour an equal amount of the chocolate mixture into each dish. Place in the oven and bake 12 minutes, or until well puffed and soft and creamy on the inside. Serve immediately.
CHOCOLATE SOUFFLE PUDDING CAKE
This is the classic hot fudge pudding cake with a twist--it starts with a cake mix and has mini marshmallows that give it more of a souffle-like finish--without the souffle worries! Best served warm, but can be stored for up to a week in the fridge--the sauce on the bottom of the cake will just be thicker. Works best with a cake mix, such as Duncan Hines, that does not have pudding in the mix.
Provided by Dragonfly AZ
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Spray a 13x9 inch baking pan with non-stick spray.
- Scatter marshmallows evenly over bottom of pan.
- Place the cake mix, 1 1/3 c water, and eggs in mixing bowl. Mix on low speed for 1 minute, scraping sides frequently.
- Increase mixer speed to medium and beat 2 minutes more. Pour batter over marshmallows in prepared pan.
- Mix brown sugar and cocoa together and sprinkle evenly over the batter.
- Carefully pour boiling water over the batter and place pan in oven.
- Bake just until cake is firm around the edges, but still jiggly in the middle, and the sauce is starting to bubble up around the edges, about 45-50 minutes.
- Remove from oven and cool for 20 minutes before serving.
Nutrition Facts : Calories 280, Fat 6.3, SaturatedFat 1.6, Cholesterol 39.7, Sodium 294, Carbohydrate 56.7, Fiber 1.7, Sugar 42.4, Protein 3.7
FROZEN CHOCOLATE SOUFFLE
Provided by Moira Hodgson
Categories quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Break the chocolate into pieces and process in a food processor until very fine.
- Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
- Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
- In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
- When ready to serve, carefully remove the foil collar and serve at once.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 87 milligrams, Sugar 25 grams, TransFat 0 grams
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