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Chocolate Mousse

25 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 30 min Standing : 2 h
270 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

1 1/3 cup cream 15% 330 mL
140 g bittersweet chocolate, chopped
3 egg yolks
1/4 cup sugar 55 g
plastic wrap

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 160°C/325°F.
  2. In a saucepan, heat the cream over medium-low heat, paying attention not to let it boil. Add the chopped chocolate, remove from heat and stir until the chocolate has melted completely. Let the mixture cool down a few minutes.
  3. Meanwhile, separate the egg whites from the yolks. Set the egg whites aside in a glass jar and put it in the refrigerator or freezer for a future use. Put the yolks in a bowl, add the sugar and whisk using an electric mixer until the mixture is pale and form ribbons, about 3-4 min.
  4. Pour in the cream-chocolate mixture slowly while gently folding using a whisk. Spoon the mixture into ramekins.
  5. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
  6. Bake in the middle of the oven 30 min: the centre will still tremble slightly when moved and will continue to set as it cools.
  7. Take the ramekins out of the water bath right away to avoid overcooking. Let them cool down 20 min at room temperature, then cover them with a plastic wrap and chill at least 2 h in the refrigerator. Serve.

Nutrition Facts Table

per 1 Serving (90g)

Amount

% Daily Value

Calories

270

Fat

17 g

26 %

Saturated 9.3 g
+ Trans 0 g

47 %

Cholesterol

130 mg

Sodium

30 mg

1 %

Carbohydrate

26 g

9 %

Fibre

2 g

6 %

Sugars

21 g

Protein

4 g

Vitamin A

11 %

Vitamin C

1 %

Calcium

7 %

Iron

7 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Folacin, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B2, Vitamin D, Vitamin E, Zinc
Good source of  :
Vitamin B12

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 0
Fats 3
Other Foods 1 ½

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Members' Reviews

25 Reviews (23 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
lprlpr
december 01, 2011 | I would make this recipe again

My husband said it's the best he's ever had, I made it for his birthday. Big hit! My only confusion was how hot to make the cream, next time I want to get it hotter so it does a better job of melting the chocolate when it's removed from the heat. I was afraid it would boil. Might try a dairy thermometer. Served it with lightly whipped Chantilly cream made from what was left in the container.

Useful 0
Katharsis
april 05, 2009 | I would make this recipe again

The flavour was great if you're a chocolate lover. Too rich for hubby but I devoured it. I didn't heat up the cream enough to melt the chocolate properly, but it still tasted great.

Useful 1

This recipe is in the following categories

Chocolate | Dairy | Desserts | Vegetarian | Kosher | Halal | Low Sodium | Bake | Valentine's Day

Top Reviews

View All Reviews
Katharsis
april 05, 2009 | I would make this recipe again

The flavour was great if you're a chocolate lover. Too rich for hubby but I devoured it. I didn't heat up the cream enough to melt the chocolate properly, but it still tasted great.

Useful 1
lprlpr
december 01, 2011 | I would make this recipe again

My husband said it's the best he's ever had, I made it for his birthday. Big hit! My only confusion was how hot to make the cream, next time I want to get it hotter so it does a better job of melting the chocolate when it's removed from the heat. I was afraid it would boil. Might try a dairy thermometer. Served it with lightly whipped Chantilly cream made from what was left in the container.

Useful 0