Hcg Diet P3ff Chocolate Mousse Recipe 455 Food

CHOCOLATE DELIGHT - HCG - P2/P3/P4

Steps:

• Melt coconut oil (in microwave) for 15-45 seconds, just long enough for it to turn to liquid.
• Add cocoa powder (the more cocoa powder, the more the flavor will taste like 'dark chocolate', so if you don't like dark chocolate, use the lesser amount of cocoa powder) and add sweetener (8 packets or to taste). Mix thoroughly.
• Pour small amounts into an ice cube tray (or similar) and freeze for at least 15 minutes, to harden. Then enjoy! =).

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.)

CHOCOLATE MOUSSE

Steps:

• Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
• (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

CHOCOLATE COCONUT MOUSSE - HCG P3

Steps:

• Whip creamy chilled coconut milk with a hand mixer (discard the leftover clear liquid a the bottom of the coconut milk can).
• Add the rest of the ingredients and mix until well blended.
• Eat right away or chill in the fridge to make it a little thicker!

EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

CHOCOLATE MOUSSE

Steps:

• Melt chocolate and water in saucepan.
• Whisk in the vanilla.
• Allow to cool.
• Whip the cream.
• Add the confectioner's sugar.
• On low beater, blend in the chocolate.
• Scoop the Chocolate Mousse into a clear, glass bowl.
• Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

HCG DIET (P3/FF) CHOCOLATE MOUSSE RECIPE - (4.5/5)

Steps:

• Pudding: Combine all ingredients in a blender or magic bullet and puree until smooth. Taste and adjust sweetness as necessary. If it is too thick, add a splash more heavy cream until you get the consistency you want for the pudding. Mousse: Whip heavy whipping cream with stevia sweetener until stiff. Using a rubber spatula gently fold 1/3 of the whipped cream into the pudding, then gently fold the pudding mixture into the rest of the whipped cream until it's completely blended and smooth. Makes 8 1/2 cup servings. Approx nutrition info per serving of mousse: 227cals, 23g fat, 3g net carbs, 3g protein For the pudding only, entire batch is: 995 cals, 96g fat, 16g net carbs, 16g protein