Chocolate Mousse

Ingredients:

• 7 oz. bittersweet chocolate, finely chopped
• 3 tsp. water
• 4 large eggs, at room temperature, separated
• Pinch of coarse salt

Directions:

1. Combine the chocolate and water in a heatproof bowl set over a pan of simmering water.  Heat until the chocolate is almost completely melted, stirring occasionally.  Remove the bowl from the heat and stir until the mixture is smooth.  Set aside and let cool to near room temperature.
2. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt.  Whip on medium-high speed until stiff peaks form.  They should be thick and smooth
3. Stir the egg yolks into the cooled chocolate mixture.  Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture.  Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.
4. Portion the mixture into 4-6 individual serving dishes (or 2 larger serving dishes, for a romantic, share-friendly dessert).  Cover with plastic wrap and refrigerate at least 3 hours.  Serve as desired with freshly whipped cream and chocolate shavings.

Julia Childs Chocolate Mousse

Yield: 8 servings

Ingredients:

• 8 ounces of sweet or semi-sweet, high quality baking chocolate
• 1/4 cup strong coffee
• 6 tablespoons unsalted butter
• 3 egg yolks
• 1 cup heavy cream
• 2 tablespoons rum or an orange, coffee or vanilla-flavored liquor
• 3 eggs whites
• 1/4 cup instant (finely ground) sugar
• whipped cream (optional)

Directions:

1. In a double boiler, slowly melt the chocolate with the strong coffee over barely simmering water.
2. Gently beat the butter into the melted chocolate. Then one by one, beat in the egg yolks.
3. Remove from the saucepan from the heat.
4. In a chilled bowl with chilled beaters, beat the cream (and optional liquor) until it leaves light traces on the surface.
5. In another bowl, beat the egg whites until they form soft peaks.
6. While beating in the egg whites, sprinkle in the sugar by the spoonful. Continue beating until stiff shining peaks are formed.
7. Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream. Do not over fold the mousse or it will lose volume.
8. Transfer the mousse into attractive serving bowls or one large serving bowl.
9. Cover and chill several hours until firm.

Tips:

1. You cane use sweet or semi-sweet high quality chocolate chips instead of the baking chocolate. They’re much easier to measure and melt.
2. If you are concerned about raw eggs, use pasteurized egg whites. Look on the container to make sure they are suitable for whipping.
3. You may wish to serve the mousse with dollops of whipped cream. But why challenge perfection?

Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly)

Recipe: Serves 4

Ingredients:

• 150 g evaporated milk, chilled
• Condensed milk chantilly (recipe follows)

Mango Puree:

• 500 g mango flesh from 4 mangoes, diced
• 80 ml water

Italian Meringue:

• 55 ml water
• 110 g sugar
• 2 egg whites

Sweetened Condensed Milk Chantilly:

• 250 ml thickened cream
• 2 tbsp sweetened condensed milk

Method:

1. To make mango puree: Boil the diced mango and water with high heat for 10 minutes until the mixture thickened and resemble jam like texture.
2. Use a blender to puree it until smooth. Push it through a fine sieve to get rid of the fibre. Set aside to cool.
3. To make italian meringue: Add water and sugar in a saucepan, gently heat and stir until sugar is dissolved. Turn up the heat and continue boiling until it reaches hard ball stage (128C).
4. Beat egg white with electric mixer until foamy. Set the electric mixer on slow setting, pour in the boiling sugar syrup in a slow and steady stream. Continue the beating until the mixture reaches room temperature. It will look shiny and smooth.
5. To make sweetened condensed milk chantilly: Beat cream and condensed milk together with an electric mixer until soft peaks form.
6. To make mango mousse: Whip the chilled evaporated milk until foamy. Mix 100 g of Italian meringue with mango puree. Fold in whipped evaporated milk.
7. Divide the mousse in 4 dessert glasses. Chill in the fridge until set.
8. Serve with sweetened condensed milk chantilly.

Light-as-Air Chocolate Mousse

Ingredients:

• 3/4 cup heavy cream
• 3 ounces semisweet chocolate, finely chopped
• Ice water
• 5 egg whites
• 2 tablespoons sugar

Directions:

1. In a small, heavy saucepan, heat the cream and chocolate over medium-low heat, stirring occasionally, until melted and smooth, about 5 minutes. Transfer to a medium bowl and place the bowl into a large bowl of ice water; stirring occasionally, for about 5 minutes.
2. Using an electric mixer with a whisk attachment, whip the egg whites on medium speed until foamy, about 1 minute. With the machine on, gradually whisk in the sugar and beat until stiff but still moist, 2 to 3 minutes. Transfer to a large bowl.
3. Transfer the chocolate-cream mixture to the mixer bowl and whip at medium speed until fluffy, about 2 minutes. Add one-quarter of the egg white mixture to the chocolate-cream mixture, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Divide the mousse among 8 cups of bowls and refrigerate for 30 minutes or up to overnight.

Tip: Its not too sweet, so the chocolate really stands out.

It’s rich and creamy -  a little goes a long way.

Egg whites pack in the protein.

Pomegranate-Strawberry Mousse

Prep: 15 mins / Total: 15 mins

Ingredients:

• 10 ounces fresh or thawed frozen strawberries (about 2 cups)
• 1/8 teaspoon salt
• 1 envelope unflavored gelatin
• 1/2 cup pomegranate juice
• 1 7-ounce container 2% Greek yogurt

Directions:

1. In a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)
2. In a small bowl, sprinkle the gelatin over 1/4 cup of the pomegranate juice. Let stand until softened
3. Meanwhile, in a small saucepan, combine the remaining 1/4 cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar. Stir the softened gelatin into the saucepan and cook over very low heat, stirring, until the gelatin is dissolved, about 1 minute.
4. Add the gelatin mixture to the strawberry puree and process until well combined. Add the yogurt and process briefly just to blend.
5. Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.

Spiced Pumpkin Mousse

Prep: 30 mins / Total: 2 hr 30 mins

Ingredients:

• 1 envelope unflavored gelatin (2 1/4 teaspoons)
• 1/4 cup cold water
• 1 (15-ounce) can pure pumpkin
• 3/4 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 2 1/4 cups chilled heavy cream
• 1 1/2 teaspoons pure vanilla extract, divided
• Garnish: ground cinnamon (optional)
• Equipment: 8 (8-ounce) glass

Directions:

1. Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.
2. Beat 1 cup cream with vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
3. Spoon about 1/2 cup pumpkin mixture into bottom of each glass. Chill until set, at least 2 hours.
4. Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks. Dollop each with whipped cream before serving.

About This Recipe

This gorgeous mousse showcases all the flavors of pumpkin pie in a sophisticated package. But don’t reveal the secret to your guests: it’s actually a snap to prepare.

Mini OREO Mousse Desserts

Prep: 10 min / Total: 10 min / Makes: 8 servings

Ingredients:

• 1 square BAKER’S Semi-Sweet Chocolate, melted
• 2 Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream
• 1/2 cup thawed COOL WHIP Whipped Topping
• 8 OREO Cookies
• 1/2 tsp. powdered sugar

Directions:

MIX melted chocolate and sour cream until well blended; cool slightly. Gently stir in whipped topping.

SPOON about 1 Tbsp. mousse onto each cookie. Serve immediately or store in the refrigerator until ready to serve. Sprinkle with powdered sugar just before serving.

Lemon Cheesecake Mousse with Strawberries

Cook Time: 20 mins / Servings: 4

Using tofu instead of all cream cheese and whipped cream in this recipe gives this dessert body and protein without all the fat. Chances are, guests won’t even know they’re getting a healthy mousse, because there’s enough cream cheese in it to avoid suspicion. Lemon and strawberries are a classic combination that give this pudding a pretty color and lively taste.

Ingredients:

• 4 teaspoons dired egg whites*
• 1 teaspoon vanilla
• 1/4 cup water
• 1/4 cup sugar
• 1/2 12.3 ounce package firm low-fat tofu, sliced 1/2 inch thick and well-drained in white paper towels
• 4 ounce reduced-fat cream cheese
• 2 teaspoons finely shredded lemon peel (zest)
• 1 tablespoon lemon juice
• 2 or 3 tablespoons strawberry preserves
• 2 to 3 cups fresh strawberries, hulled, and large ones halved.

Directions:

1. Combine dried egg whites, water, and vanilla in a medium mixing bowl. Beat egg white mixture until soft peaks form (tips curl), using an electric mixer on medium-high speed. Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
2. Place tofu, cream cheese, lemon peel, and lemon juice in a blender container or food processor bowl. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and strawberry preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain. Serve immediately.
3. To serve, spoon mousse into four to six dessert dishes and top with fresh strawberries. Makes 4 to 6 (3/4- to 1-cup) servings.
4. *Or, instead of dried egg whites, use 2 pasteurized egg whites and omit the 1.4 cup water.
5. Make-Ahead Tip: Prepare mousse, cover and chill up to 2 hours.
6. Food exchanges: 1/2 fruit, 1 starch, 1 meat, 1 fat.

Raspberry Mousse Brownies Recipe

Ingredients:

• 1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
• Water, oil and eggs called for on brownie mix box
• 1 bag (10 oz) raspberry-flavored or semisweet chocolate chips
• 1 1/4 cups whipping cream
• 1 container (1 lb) Betty Crocker Rich & Creamy cream cheese frosting
• 1 tablespoon whipping cream
• Fresh raspberries, if desired

Directions:

1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips about 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened.
3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top.
4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set.
5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

Mini Raspberry Mousse Parfaits Recipe

4 Servings / Prep: 30 min. + chilling

Ingredients:

• 1-3/4 cups fresh or frozen unsweetened raspberries, thawed
• 3 tablespoons sugar
• 2 teaspoons cornstarch
• 2 teaspoons orange juice
• 1-1/3 cups whipped topping
• 1/3 cup cubed angel food cake (1/2-in. cubes)

Directions:

1. Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled.
2. Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping.
3. Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving. Yield: 4 servings.

Nutrition Facts: 1 parfait equals 143 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 29 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.