A LOW FAT, AMAZING, WARM CHOCOLATE MOUSSE

A Low Fat, Amazing, Warm Chocolate Mousse image

Provided by Jaki Jean

Categories Dessert

Time 24m

Yield 6-8 serving(s)

Number Of Ingredients 5

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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.