Quick And Easy Light Chocolate Mousse Food

QUICK AND EASY CHOCOLATE MOUSSE

Steps:

• In a large bowl, combine milk, pudding mix and water. Beat until well mixed. Chill for 5 minutes. , Fold in whipped cream. Spoon into individual serving dishes. Garnish with additional whipped cream.

LIGHT CHOCOLATE MOUSSE

Steps:

• Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved.
• Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes.
• In a large mixer bowl, beat the egg whites and cream of tartar until soft-peaks form. Slowly add the sugar and beat until thick and glossy (beat between slow additions of sugar). With the mixer on high speed add the egg yolks (add one at a time).
• Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined.
• Pour mixture into 6 serving cups and refrigerate for 4 hours or until set.
• Dust with some extra cocoa to serve or use some chocolate shavings if desired.

QUICK AND EASY, LIGHT "CHOCOLATE MOUSSE"

Steps:

• Use package instructions to prepare the instant pudding.
• Refrigerate for 5 minutes until semi-firm.
• Gently fold whipped topping into pudding.
• Refrigerate for another 5 minutes.
• Enjoy!

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.

QUICK AND EASY CHOCOLATE MOUSSE

Steps:

• Warm the brandy.
• Melt the chocolate in a glass bowl over a pan of simmering water, taking care not to let it overheat.
• Mix the brandy into the chocolate to prevent chocolate separating.
• Whisk the egg whites to soft peaks.
• Pour the chocolate onto egg whites and fold together gently.
• Whip the cream to soft peaks and add to chocolate mixture.
• Divide between four serving glasses and chill.
• Garnish with red berries and dust with icing sugar to serve.

QUICK AND EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in a bowl over a pan of simmering water; let cool a little.
• Whisk the egg yolks into the melted chocolate, one at a time, until well-combined; set aside.
• In another bowl, beat the egg whites until stiff.
• Loosen the chocolate mixture with 1 Tbsp of egg white.
• Fold in the remaining egg whites, making sure you do not lose too much volume.
• Spoon into 6 dessert glasses and chill until set.
• Serve with whipped cream, if desire.

LIGHT CHOCOLATE MOUSSE

Steps:

• Combine water and gelatin in a small bowl and whisk until gelatin has completely dissolved. Whisk in cocoa powder and set aside to cool for 15 minutes.
• Place the egg whites in a medium bowl and, using an electric mixer, beat until soft peaks form. Add sugar gradually, working with 1-2 tbsp at a time, while you beat the egg whites.
• Once the egg white mixture has reached soft peaks, beat in the egg yolks one at a time at high speed. Slowly pour in the gelatin mixture and mix until uniform in color and well-combined. Evenly distribute the mousse into six 8-oz. ramekins or other serving cups (small coffee cups would make a nice presentation) and refrigerate until set, at least 3 hours.
• Using a zester, grate dark chocolate over the top of each mousse before serving. Garnish with larger shards of chocolate, if desired.