Best Real Chocolate Mousse Recipes

REAL CHOCOLATE MOUSSE

Steps:

• Combine the vanilla and 1 teaspoon water in a medium bowl. Sprinkle the gelatin on top, and set it aside for 3 to 5 minutes to allow the gelatin to bloom.
• Bring a medium pot of water to a simmer. Meanwhile, in a metal bowl, whisk together the egg substitute, unsweetened chocolate, agave nectar, salt, and espresso powder. Place the bowl over the simmering water and whisk until the chocolate is fully melted and the mixture is hot and thickened. Do not allow the egg substitute to fully cook. (You can also do this in a double boiler.) Whisk the hot chocolate mixture into the bloomed gelatine until the gelatin is melted and fully incorporated. Allow the chocolate mixture to cool to room temperature, stirring occasionally. This will take only a few minutes.
• When the chocolate mixture has cooled, place the egg whites in the bowl of an electric mixer fitted with the whip attachment, and begin to beat them on medium speed. When they begin to foam, add the cream of tartar. When very soft peaks begin to form, gradually add the Splenda. Whip the whites until they form medium peaks. They should look somewhat creamy and should not be stiff or dry.
• Fold one-third of the egg whites into the chocolate mixture to lighten it. Then, in two increments, fold the chocolate mixture into the whites until it is just incorporated. Spoon the mousse into 4 dessert dishes, and refrigerate for 1 hour or up to 5 hours.
• Sprinkle the chocolate chips, raspberries, and sliced strawberries on top, and serve.
• Fat 32.3g (before), 7.2g (after)
• Calories: 455 (before), 145 (after)
• Protein: 8g
• Carbohydrates: 17g
• Cholesterol: 0mg
• Fiber: 3g
• Sodium: 168mg

REAL CHOCOLATE MOUSSE

Steps:

• Place chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.
• In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually add the sugar, going slowly. Adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks. Don't overbeat or the dissolved sugar may weep out of the whites.
• Wipe the beaters or whisk clean and then whip the cream in a large bowl until it's fairly thick and holds a soft peak when the beaters are lifted.
• With a large spatula, gently fold about 1/3 of the egg whites into the chocolate mixture until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream.Add the bourbon and fold mixture gently until uniform in color and texture.
• Divide mixture among 4 dessert glasses and serve immediately, or refrigerate for at least 30 minutes for a slighly firmer texture. Garnish with chocolate shavings.