Low Fat 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 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.

NO SUGAR, NO FAT CHOCOLATE MOUSSE, 100 CALORIES PER SERVING

Steps:

• Preheat oven to 350 degrees.
• In one bowl, mix together dry pudding mix, unsweetened cocoa, Splenda, and oat flour. Add the milk and whisk 2-3 minutes until pudding mixture thickens.
• In another bowl, beat egg whites till they start to become foamy. Add the cream of tartar, continue beating until whites "peak.".
• Fold together egg whites and puddig, pour mousse into 4 individual cups, and bake for 13 minutes.
• 100 calories per serving! Garnish with fruit & sugar-free fat-free whipped topping if desired.
• P.S. This recipe isn't only "guilt-free" (frequent misnomer) -- it's fantatstically good for you. Unsweetened cocoa can: hyper-boost your antioxidant levels; slow the aging process; prevent viruses (flu, common cold); lower your blood pressure; help prevent cancer, strokes, heart attacks & complications of diabetes; AND produce that endorphinny good feeling (relaxing artery walls, increasing a sense of optimism *like a mood altering drug*) that helps you stick to a diet, lose the weight which overwhelmingly causes those diseases.
• To your health!

LOW FAT DARK CHOCOLATE MOUSSE

Steps:

• In a food processor or blender puree the tofu until it is smooth.
• Put the chopped chocolate, cocoa powder, water and brandy in the top of a double boiler or a heat-proof bowl. Place over a pot containing 1-inch of barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
• Add the chocolate mixture to the tofu and puree until well blended. Spoon the mousse into individual serving dishes or one large serving dish. Cover and refrigerate for at least 1 hour.
• Whip the cream with an electric mixer. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

CHOCOLATE & BERRY MOUSSE POTS

Steps:

• Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
• Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
• Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.