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    You are in: Home / Recipes / Light Chocolate Mousse Recipe
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    Light Chocolate Mousse

    Light Chocolate Mousse. Photo by Chef floWer

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    **Jubes**'s Note:

    This is an all time favourite dessert. It will be gluten free if you use a gluten-free cocoa powder. Gluten and Guilt Free! This recipe does have uncooked eggs-not recommended for pregnant women or the aged

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    Units: US | Metric


    1. 1
      Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved.
    2. 2
      Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes.
    3. 3
      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).
    4. 4
      Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined.
    5. 5
      Pour mixture into 6 serving cups and refrigerate for 4 hours or until set.
    6. 6
      Dust with some extra cocoa to serve or use some chocolate shavings if desired.

    Ratings & Reviews:

    • on January 08, 2013

      Jan. 8, 2013
      FYI: There is such a thing as "in shell pasteurized eggs"!
      The brand many US supermarkets sell is "Davidson's" in shell pasteurized eggs. They are just perfect (and safe) for use in all uncooked (egg) recipes, like this mousse, home made ice creams and tiramisu recipes to name a few. There are many "cooked" chocolate mousse recipes posted on food. com for you to choose from if you prefer. :)

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    • on January 06, 2013


      The eggs aren't even cooked in this recipe. Salmonella anyone?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2014


      This was easy to make and turned out exactly like a mousse. I made changes that made it creamier and LCHF: Substitute sugar for 8 pkts of Stevia (Krisda brand) OR 1/4 cup of Swerve (Erythritol), add 1 TBL melted coconut oil and 1/2 tsp pure vanilla extract (mix both with dissolved gelatin). <br/><br/>BTW for those who are unaware: 2 tsp gelatin = 1 env of Knox gelatin (4-env. box) and "pinch" = 1/8 tsp. Like other cooks said, mine too set up very quickly.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Light Chocolate Mousse

    Serving Size: 1 (66 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 96.3
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 1.1 g
    Cholesterol 124.0 mg
    Sodium 49.8 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 0.4 g
    Sugars 11.2 g
    Protein 5.1 g

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