Guilt-Free Chocolate Mousse Cake - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Guilt-Free Chocolate Mousse Cake

Posted:

Prep Time: 1 Hour

Yields: 8–10 Servings

 

Comment:

Want to impress your significant other with a delicious dessert for Valentine's Day? Try this chocolate mousse recipe and still stay guilt free!

 

Ingredients:

12 ounces semisweet chocolate chips

12 large eggs, separated

1 tbsp vanilla extract

½ cup confectioner's sugar, divided

low-fat whipped topping (optional)

1 cup sliced Louisiana strawberries (optional)

julienned mint leaves for garnish

 

Method:

Preheat oven to 350°F. Coat a 9-inch spring form pan with cooking spray then place parchment paper in bottom of pan. Set aside. Place chocolate in a stainless steel bowl over a double boiler containing 1 inch of water and bring to a low simmer. Do not boil. Do not allow bottom of bowl to touch hot water. Stir chocolate gently with a wooden spoon until melted and smooth. In a large mixing bowl, beat egg yolks using an electric mixer until thick and pale. Using a rubber spatula, gradually fold in chocolate and vanilla. Set aside. In a separate bowl, beat egg whites and ¼ cup sugar using an electric mixer until soft peaks hold. Using a rubber spatula, fold in remaining sugar, blending well. Fold ¼ cup of the egg white mixture into chocolate mixture, stir to mix well then add remaining egg white mixture. Pour mixture into prepared pan and bake 35–40 minutes or until a skewer inserted into center of cake comes out clean. Remove from oven and cool on a wire rack. Cool for 3 hours before removing from pan and cutting into desired serving pieces. Serve with low-fat whipped topping and sliced strawberries. Garnish with mint leaves.

 

Nutritional Facts:

9 grams fat

156 calories

16 grams carbohydrate 

1 Hour

Yields: 8–10 Servings

Comment:

Want to impress your significant other with a delicious dessert for Valentine's Day? Try this chocolate mousse recipe and still stay guilt free!

Ingredients:

12 ounces semisweet chocolate chips

12 large eggs, separated

1 tbsp vanilla extract

½ cup confectioner's sugar, divided

low-fat whipped topping (optional)

1 cup sliced Louisiana strawberries (optional)

julienned mint leaves for garnish

Method:

Preheat oven to 350°F. Coat a 9-inch spring form pan with cooking spray then place parchment paper in bottom of pan. Set aside. Place chocolate in a stainless steel bowl over a double boiler containing 1 inch of water and bring to a low simmer. Do not boil. Do not allow bottom of bowl to touch hot water. Stir chocolate gently with a wooden spoon until melted and smooth. In a large mixing bowl, beat egg yolks using an electric mixer until thick and pale. Using a rubber spatula, gradually fold in chocolate and vanilla. Set aside. In a separate bowl, beat egg whites and ¼ cup sugar using an electric mixer until soft peaks hold. Using a rubber spatula, fold in remaining sugar, blending well. Fold ¼ cup of the egg white mixture into chocolate mixture, stir to mix well then add remaining egg white mixture. Pour mixture into prepared pan and bake 35–40 minutes or until a skewer inserted into center of cake comes out clean. Remove from oven and cool on a wire rack. Cool for 3 hours before removing from pan and cutting into desired serving pieces. Serve with low-fat whipped topping and sliced strawberries. Garnish with mint leaves.

Nutritional Facts:

9 grams fat

156 calories

16 grams carbohydrate

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