Dark Chocolate Mousse (and Filling)
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
8 depending on how served
ingredients
- 1⁄2 cup unsweetened cocoa
- 1⁄2 cup Splenda sugar substitute, plus
- 2 tablespoons Splenda sugar substitute
- 1 cup plain soymilk (I use Westsoy Lite) or 1 cup skim milk
- 1⁄2 cup plain soymilk or 1/2 cup skim milk
- 1 envelope unflavored gelatin
- 2 teaspoons vanilla extract
- 3 egg whites, at room temperature (or 2 tablespoons meringue power or powdered egg whites mixed with 6 tablespoons warm water)
- 1 pie crust (optional)
directions
- Combine ½ cup sugar and cocoa in heavy saucepan; add 1-cup milk, mixing together well.
- Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil.
- Pour mixture into a large bowl; set aside to cool.
- Pour remaining 1/2-cup milk into a small saucepan, sprinkle gelatin over milk and let sit for 2 to 3 minutes.
- Stirring, heat mixture over low until gelatin dissolves 2 to 3 minutes.
- Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside continuing to cool.
- Place egg whites or meringue powder/ powdered egg whites mixed with 6 tablespoons warm water into a stainless steel or copper bowl.
- Using a wire whisk mix powder with water until completely dissolved.
- Beat egg whites or powdered egg white mixture at high speed of an electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time, continuing to beat until stiff peaks form.
- Gently fold a third of the meringue into cocoa until blended.
- Gently fold remaining meringue into mousse.
- Pour mousse into piecrust or moulds or whatever dish you want and chill for 3 hours or until set.
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RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.