Low Fat Chocolate Minute Mousse Food

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.

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.

QUICK KETO CHOCOLATE MOUSSE

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.

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.

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.