Low-Calorie Chocolate Mousse
'Two things I adore in this world: my mom and chocolate. My mom, Dollie, is an amazing cook, and this melt-in-your-mouth, fudgy mousse pie brings me back to childhood birthdays and family celebrations. Check out the short ingredient list. When you use real ingredients, you need little else. My mom taught me that. Oh, and here's something else I learned from my mom: When making mousse from scratch, there are two important tips for a successful outcome: Thoroughly clean the mixing bowl and beaters before beating egg whites, and room temperature egg whites perform better (when it comes to making 'peaks') than cold ones.' - Robin Miller, host of Food Network's Quick Fix Meals and author of Robin Takes 5 and Robin Rescues Dinner
- Cooking spray
- 8 ounces good-quality semi-sweet chocolate chips or chunks
- 8 large eggs
- 1 vanilla extract
- 1/4 cup plus 2 tablespoons confectioners' sugar, divided
- Preheat the oven to 350 degrees F. Coat an 8 1/2-inch spring form pan with cooking spray and line the bottom with parchment or wax paper. Set aside.
- Melt the chocolate in the microwave, double boiler or bowl over a saucepan of simmering water.
- Meanwhile, separate the yolks from the whites and transfer the yolks to a mixing bowl. Beat the yolks until thick and pale. Gradually beat in the chocolate until blended. Fold in the vanilla.
- Beat the whites with 1/4 cup of the sugar until soft peaks form. Fold one quarter of the whites into the chocolate mixture and then fold in the remaining whites.
- Pour the mixture into the prepared pan and bake for 20 to 25 minutes, until almost set but still slightly jiggly in the center. Cool the mousse in the pan before cooling completely (still in the pan) in the refrigerator.
- Sift the remaining 2 tablespoons of confectioners' sugar over the mousse pie just before serving (use a fine mesh sieve if you don't have a sifter).
- Recipe courtesy of Robin Miller
Per serving: 156 kcal cal., 9 g fat (4 g sat. fat), 44 mg sodium, 1 g fiber, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet