Best Low Fat Chocolate Mousse In A Meringue Shell Pavlova Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOW-FAT CHOCOLATE MOUSSE IN A MERINGUE SHELL (PAVLOVA)



Low-Fat Chocolate Mousse in a Meringue Shell (Pavlova) image

This dessert makes a beautiful presentation, yet is low-fat and kind to your diet. You'll want to make the meringue shell (also known as Pavlova) early in the day, or even a day ahead. If you've never made a meringue shell and want a quick alternative, you can substitute a prepared Reduced-Fat Graham Cracker Crust. This recipe was created for the ZWT3 "Lighten Up" challenge in June 2007.

Provided by CookinDiva

Categories     Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 8

3 egg whites (room temperature)
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
8 ounces Cool Whip Free
1 (4 ounce) package fat free sugar-free instant chocolate fudge pudding mix
8 ounces skim milk
1/3 cup Hersheys Chocolate Syrup

Steps:

  • MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
  • While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated.
  • Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
  • Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge.
  • Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
  • FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken.
  • Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.

Nutrition Facts : Calories 128.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 60.9, Carbohydrate 29, Fiber 0.4, Sugar 25.1, Protein 2.8

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE



Chocolate Pavlova With Chocolate Mousse image

Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.

Provided by Melissa Clark

Categories     project, dessert

Time 4h

Yield 8 servings

Number Of Ingredients 14

6 egg whites, at room temperature (save the yolks for the mousse)
1 1/2 cups/300 grams granulated sugar
1/8 teaspoon cream of tartar
Pinch of fine sea salt
1/4 cup/28 grams unsweetened cocoa powder, sifted
3 cups/710 milliliters heavy cream
6 egg yolks
6 tablespoons/70 grams granulated sugar
Pinch of fine sea salt
12 ounces/340 grams bittersweet chocolate, chopped, melted and cooled
1 teaspoon vanilla extract
1 tablespoon rum
1 cup crème fraîche, lightly whipped
Fresh berries or chocolate shavings (optional)

Steps:

  • Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
  • Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
  • Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
  • Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
  • Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
  • Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
  • Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
  • Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
  • Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams

A LOW FAT, AMAZING, WARM CHOCOLATE MOUSSE



A Low Fat, Amazing, Warm Chocolate Mousse image

This mousse is low in fat, deliciously warm, bubbly, and rich tasting!! This is it, I see no reason to make any other mousses it can be served warm or cold, made well ahead of time then baked off. Absolutely one of my favourite dessert, probably because it is so tasty and because it's eaten guilt free. Enjoy!!

Provided by Jaki Jean

Categories     Dessert

Time 24m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped finely
1/4 cup water
1 1/2 tablespoons rum (this is only an option it is not necessary) or 1 1/2 tablespoons liquor, of choice (this is only an option it is not necessary)
3 eggs, at room temp
3 tablespoons sugar

Steps:

  • Preheat oven to 325 F, position rack in lower third of the oven.
  • Start a kettle of water to have boiled for later.
  • Put the chocolate and liquid(s) of choice in a heat proof bowl, and place over a pot of barely simmering water.
  • Stir frequently and just before it is all melted, remove from the heat, continuing to stir until completely melted.
  • Beat the eggs with the sugar on low until blended then beat on high for 3-4 min, until eggs resemble a softly whipped cream.
  • Fold 1/4 of the egg mixture into the chocolate, stopping before it is completely mixed. Then fold in 1/2 of the remaining egg mixture, stopping before completely mixed. Then fold the rest of the egg mixture just until you get an even colour.
  • Divide into 6-8 ramekins (if need be this is where you can place in the fridge for up to 24 hours before baking).
  • Set them in a large baking pan and place in the oven. Poor boiling water into the pan until it reaches 1/2 way up the sides of the ramekins.
  • Bake until the centre of the mousse reaches 155 F, if you don't have and oven proof thermometer bake for 14-16 minute.
  • Allow 10 minutes for mousse to sit, after removing from the oven.
  • You can play around with the flavours and texture of this mousse by changing the liquid used. Try using 1/4 cup of milk or coffee instead of the water, or you can use 1/2 a cup of cream instead of the water.
  • I usually use my favourite bar of dark chocolate instead of the bittersweet chocolate, for an even more delicious flavour.

Nutrition Facts : Calories 71.4, Fat 2.5, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.2, Carbohydrate 6.5, Sugar 6.5, Protein 3.1

LOW FAT CHOCOLATE MOUSSE



Low Fat Chocolate Mousse image

Not sure where I got this recipe from. I love chocolate moose so I thought I'd post it here for the nutrition facts, and for keeping :)

Provided by kansashortcake

Categories     Dessert

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1 (2 1/8 ounce) package fat-free sugar-free instant chocolate pudding mix
2 cups low-fat milk (or use skim milk)
2 cups Cool Whip Lite (or use Fat-Free Cool Whip )
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon, if desired

Steps:

  • Beat pudding mix into 2 cups cold milk in a bowl, using wire whisk or electric mixer, for about 2 minutes.
  • Fold in the Cool Whip®, vanilla extract, and cinnamon (if desired). Stir until well blended.
  • Pour into individual serving dishes. Cover with plastic wrap, and keep chilled until ready to serve.

Nutrition Facts : Calories 121.5, Fat 4.3, SaturatedFat 3.4, Cholesterol 4.6, Sodium 343.7, Carbohydrate 17.6, Fiber 0.8, Sugar 10.2, Protein 4

Related Topics