Low Fat Chocolate Mousse In A Meringue Shell Pavlova Food

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE

Steps:

• Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
• Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
• Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
• Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
• Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
• Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
• Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
• Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

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.

PERFECT PAVLOVA

Steps:

• Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
• Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
• Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
• When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova

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.