A Low Fat, Amazing, Warm Chocolate Mousse

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READY IN: 24mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped finely
  • 14
    cup water
  • 1 12
    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
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DIRECTIONS

  • 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.
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