The chocolate recipe I am sharing with you today comes from Robin Miller’s cookbook, Robin Takes 5. I have made this and it turned out great. This is definitely something that could be prepared ahead of time and would be a delicious ending for a very special meal.
Low-Fat Chocolate Mousse
For a flawless mousse, Robin suggests using room-temperature egg whites for the best results, and thoroughly cleaning and drying the mixing bowl and beaters before whipping.
8 ounces semisweet chocolate chips or chunks
8 large eggs
1 teaspoon vanilla extract
1/4 cup plus 2 Tbsp confectioners’ sugar
- Preheat the oven to 350°F. Coat an 8 1/2-inch springform pan with cooking spray and line the bottom with parchment or wax paper. Set aside.
- Melt the chocolate in the microwave, a double boiler or a bowl set over a saucepan of simmering water.
- Meanwhile, separate the egg yolks from the whites and transfer the yolks to a bowl. Beat the yolks until thick and pale. Gradually beat in the chocolate until blended. Fold in the vanilla.
- In a separate bowl, beat the whites with 1/4 cup of the sugar until soft peaks form. Fold 1/4 of the whites into the chocolate mixture and then fold in the remaining whites. Pour the mixture into the prepared pan and bake for 20 to 25 minutes, until almost set but still slightly jiggly in the center. Cool in the pan to room temperature before cooling completely (still in the pan) in the refrigerator. Remove from pan; dust with remaining 2 tablespoonsof sugar before serving.
Reprinted with permission from Robin Takes 5 by Robin Miller (Andrews McMeel Publishing )
Even though this recipe does call for confectioner’s sugar, it was a good choice for my diabetic husband, Mr. D as it doesn’t have a crust. I believe chocolate should be a part of everyone’s Valentine’s Day. Thanks for stopping by.