1、Baked Chocolate Mousse

Hands-on time15 mins Total time8 hrs, 52 mins Yield Serves 10 (serving size: 1 slice)
Be patient as you whip the egg mixture. Because there are a couple of yolks in the mix, it takes a full 5 minutes to reach soft peak stage. Dollop with whipped topping and serve with raspberries.

Baked Chocolate Mousse recipe

Ingredients

  • 1/2 cup water
  • 1/3 cup Dutch process cocoa
  • 1 teaspoon instant espresso granules
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 ounce unsweetened chocolate, finely chopped
  • 1 tablespoon brandy
  • 1/2 teaspoon vanilla extract
  • 2large Eggs
  • 2large egg whites
  • 1/3 cup sugar
  • Dash of salt
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed
  • baking spray with flour (such as Baker's Joy)

Method

  • Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.
  • Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).
  • Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack. Cover and chill at least 8 hours or overnight.
  • OR USE WHIPPED CREAM: If you substitute an equal amount of whipped cream for the whipped topping, you'll add 62 calories, 7g fat, and 2g sat fat to each serving. You will also need to bake the mousse about 5 minutes longer.
  • Nutrition Facts

  • calories 151
  • fat 9.3g
  • satfat 5.1g
  • monofat 2.8g
  • polyfat 0.5g
  • protein 3.5g
  • carbohydrate 17.5g
  • fiber 1.8g
  • cholesterol 36mg
  • iron 1.9mg
  • sodium 49mg
  • calcium 22mg

  • https://www.truecookbook.com/recipe/baked-chocolate-mousse-132858/

    2、Chocolate Peppermint Mousse Pie

  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 18 mins 375°F
  • Chill: 3 hrs
  • Chocolate Peppermint Mousse Pie recipe

    Ingredients

    Method

    1. Grease a 9-inch springform pan with 1 tablespoon butter; set aside.
    2. In a food processor, pulse hazelnuts with granulated sugar until finely ground. Add flour, cocoa powder, softened butter,and salt. Continue to pulse until well blended. Press into bottom of pan. (Mixture may be crumbly; use hands to press into pan in an even layer.) Poke with fork.
    3. Bake in a 375 degree oven for 18 to 20 minutes. Cool completely.
    4. In a small saucepan, add cold water to pan. Sprinkle with gelatin and allow to bloom (absorb water) for 2 minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
    5. In mixing bowl, beat chocolate hazelnut spread, cream cheese, and peppermint extract. Add gelatin to cream cheese mixture. Beat on medium high for 2 to 3 minutes, scraping down sides of bowl as necessary. Set aside.
    6. In a cold mixing bowl, beat heavy cream with sugar until soft peaks form. Fold in cream cheese mixture. Pour over cooled crust and refrigerate for 3 hours or overnight.
    7. To remove springform pan, use plastic knife and run along edges. Remove sides of pan.
    8. When ready to serve, sprinkle with powdered sugar and crushed candy canes.

    3、Bittersweet Mousse

  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 2 hrs to 24 hrs
  • Cool: 15 mins
  • Bittersweet Mousse recipe

    Ingredients

    Method

    1. In a small saucepan combine chopped chocolate, egg yolks, sugar, water, and 1/2 cup of the whipping cream. Cook and stir over medium heat until mixture starts to bubble around edges. Remove from heat. Pour into a large bowl set in a bowl of ice water. Cool 15 to 20 minutes, stirring frequently.
    2. In a chilled mixing bowl beat remaining 1 cup whipping cream with chilled beaters just until thickened (do not beat to soft peaks or mousse will be too stiff). Fold into cooled chocolate mixture. Cover and chill in the refrigerator 2 to 24 hours.
    3. Spoon mousse into individual bowls. Serve with Cinnamon Poached Pears. Top mousse with additional whipped cream and chocolate shavings. Makes 8 servings.

    4、Chocolate-Malted Mousse

  • Makes: 8 servings
  • Prep: 30 mins
  • Cool: 30 mins
  • Chill: 1 hr to 24 hrs
  • Chocolate-Malted Mousse recipe

    Ingredients

    Method

    1. Place the 2 ounces malted milk balls in large resealable plastic bag and finely crush with rolling pin. Set aside.
    2. For mousse, in small saucepan heat milk chocolate and bittersweet chocolate with 1/4 cup of the whipping cream over low heat until smooth, stirring constantly. Stir in malted milk powder, liqueur, and vanilla. Cool to room temperature.
    3. In large chilled mixing bowl with chilled beaters beat 1-3/4 cups whipping cream to stiff peaks (peaks stand straight). Stir about 1/2 cup of the whipped cream into melted chocolate mixture; fold chocolate mixture back into remaining whipped cream. Fold in crushed malted milk balls. Spoon into 1-1/2- to 2-quart dish or 8 to 10 small bowls or glasses. Cover and refrigerate 1 to 24 hours.
    4. In medium chilled bowl combine remaining 1 cup whipping cream, sugar, and cocoa powder; beat to soft peaks. Spoon on mousse. Top with malted milk balls. Makes 8 to 10 servings.

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