Above Photo Credit [Source] — I don’t have my own photo (yet) because we ate the mousse before I could take one!
Ladies…we love our chocolate. Not to exclude you gents but we ladies really love our chocolate. But we don’t love the guilt, the fat, the extra inch on our thighs. I like to stay trim but when it comes to food, I try to cook as naturally as possible. That’s why I love this recipe because it is decadent, low fat and without artificial ingredients. I can personally attest that this recipe is a gem — so delicious.
SInless Chocolate Mousse
Prep time
Cook time
Total time
You will not miss the fat, this dessert is incredibly decadent.
Author: CreativEliza
Recipe type: Dessert
Cuisine: low fat
Serves: 6
Ingredients
- 4 ounces semisweet chocolate , broken into pieces
- ⅓ cup white chocolate chips
- 2 tablespoons Dutch-processed cocoa powder
- 6 tablespoons water , plus an extra ½ cup
- 1 teaspoon vanilla extract
- ½ cup sugar 
- 3 large egg whites
- ¼ teaspoon cream of tartar
Instructions
- Melt semisweet chocolate, white chocolate, cocoa powder, 6 tablespoons water, and vanilla in medium bowl set over pot of barely simmering water until smooth. Set aside to cool slightly.
- Bring ½ cup water and sugar to vigorous boil in small saucepan over high heat. Boil until slightly thickened and large bubbles rise to top, about 4 minutes. Remove from heat while beating egg whites.
- With electric mixer on medium-low speed, beat egg whites in large bowl until frothy, about 1 minute. Add cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto beaters, or it will splash). Increase speed to high and beat until meringue has cooled to just warm and becomes very thick and shiny, 2 to 3 minutes.
- Whisk ⅓ meringue into chocolate mixture until combined, then whisk in remaining meringue. Spoon mousse into six 6-ounce ramekins or pudding cups, or large serving bowl. Cover tightly with plastic wrap. Chill overnight. (Mousse can be refrigerated for up to 4 days.)
