Best Light Chocolate Mousse Recipes

LIGHT CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a small bowl, sprinkle gelatin over cold water; let set 5 minutes. Place the bowl over hot water in the pan and stir until gelatin dissolves; set aside.
• In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in rum, egg yolks and dissolved gelatin. Beat in the melted chocolate. Fold in whipped cream.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour mousse into pie crust. Refrigerate at least 4 hours before serving.

QUICK AND EASY, LIGHT "CHOCOLATE MOUSSE"

Steps:

• Use package instructions to prepare the instant pudding.
• Refrigerate for 5 minutes until semi-firm.
• Gently fold whipped topping into pudding.
• Refrigerate for another 5 minutes.
• Enjoy!

LIGHT CHOCOLATE MOUSSE

Steps:

• Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved.
• Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes.
• In a large mixer bowl, beat the egg whites and cream of tartar until soft-peaks form. Slowly add the sugar and beat until thick and glossy (beat between slow additions of sugar). With the mixer on high speed add the egg yolks (add one at a time).
• Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined.
• Pour mixture into 6 serving cups and refrigerate for 4 hours or until set.
• Dust with some extra cocoa to serve or use some chocolate shavings if desired.

LIGHT CHOCOLATE MOUSSE

Steps:

• Combine water and gelatin in a small bowl and whisk until gelatin has completely dissolved. Whisk in cocoa powder and set aside to cool for 15 minutes.
• Place the egg whites in a medium bowl and, using an electric mixer, beat until soft peaks form. Add sugar gradually, working with 1-2 tbsp at a time, while you beat the egg whites.
• Once the egg white mixture has reached soft peaks, beat in the egg yolks one at a time at high speed. Slowly pour in the gelatin mixture and mix until uniform in color and well-combined. Evenly distribute the mousse into six 8-oz. ramekins or other serving cups (small coffee cups would make a nice presentation) and refrigerate until set, at least 3 hours.
• Using a zester, grate dark chocolate over the top of each mousse before serving. Garnish with larger shards of chocolate, if desired.

LIGHT CHOCOLATE MOUSSE

Steps:

• Melt the chocolate over a double boiler or in a glass plate in the microwave on high setting for about 2 minutes. Stir well to melt all the chocolate. Place the tofu, chocolate, 1/3 cup of the agave nectar, and the vanilla extract in a food processor. Blend until very smooth and there are no pieces of tofu left. This will take several minutes.
• Using an electric mixer, beat the egg whites with the salt at medium speed until soft peaks form, about 1 to 2 minutes. Bring the remaining 1/3 cup agave nectar to a rolling boil in a small saucepan. Slowly pour the hot agave nectar syrup into the egg whites and beat on high speed until stiff and glossy, but not dry. Gently fold a quarter of the meringue into the tofu mixture, then fold in the rest until no whites are visible.
• Spoon into individual 8-ounce glasses or cups and chill for 3 hours or more. The mousse is delicious garnished with fresh raspberries.