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Light Chocolate Mousse Recipe

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Light Chocolate Mousse Recipe

Postby admin » Mon Oct 08, 2007 11:02 pm

Hi Everyone,

I've had an email from someone looking for a "healthier" chocolate mousse recipe.

I notice we've already got one in this section but it has a couple of ingredients in it that may not be available here in Oz.

Anyone got a favourite lite choc mousse recipe they can post here that I can pass on?

If none of you have one, I'll have our resident food guru make one up and I'll put it in the healthy recipes section of the website. Only problem is, it may take a couple of weeks and I'd like to help the person that emailed me right away if possible.

Scott. :D

PS - there are some great recipes in this section people - well done!
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Postby electrongirl » Mon Oct 08, 2007 11:23 pm

Hi Scott,

I found this one which sounds yummy!!

Chocolate Mousse
Recipe from "Living in the 21st Century with Diabetes"

Ingredients
3 tsp gelatine (9g)
1½ tabsp Cocoa (15g)
½ cup water (125ml)
1 can 'Bear Brand' ™ reduced fat chilled evaporated milk (375ml)
½ cup sugar (110g) or equivalent substitute
1 tsp vanilla (5ml)

Method
· Add gelatine and cocoa to water in a measuring cup.
· Stir to form a smooth paste.
· Heat in microwave until gelatine melts.
· Place chilled evaporated milk in a chilled mixing bowl and beat until thick.
· Beat in sugar, vanilla, hot cocoa and gelatine mixture.
· Pour into 8 glass dishes and refrigerate until set.
· Serve with low fat ice cream and if desired finely chopped hazelnuts.
Serves : 12

Nutrients per Serve : KJ 337, Calories 82, Carbohydrates(grams) 14, Fat(grams) 1.5

Note
4% “Bear Brand” ™ will whip if well chilled but lower fat content evaporated milks will not eg. "Carnation Light"

Variations
Strawberry Mousse
Substitute 1 cup of finely chopped strawberries for cocoa.

Tips
If made with sweetener then KJ- 207, Calories-49 and Carbohydrate is 5 grams per serve.
Nikki - Aussie girl living in the USA with her soul mate. My blog: http://aus2usa.blogspot.com/

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Postby Ally » Tue Oct 09, 2007 7:51 am

Hey Scott I have one for chocolate mousse and one for a chocolate pudding (that is similar to mousse)

Please note the following Chocolate Pudding recipe is from Annette Sym's Symply Too Good Too Be True 3 cookbook.

Chocolate Pudding serves 8
1 x 375ml can evaporated light milk
1 1/2 cups skim milk
20g gelatine
1/4 cup boiling water
3/4 cup chocolate topping
2 Jarrah Choco O'Lait sachets
1 teaspoon sifted cocoa

Heat both milks together in microwave 2 minutes. Using a whisk dissolve cocoa, Jarrah sachets, and chocolate topping into milk. Dissolve gelatine in boiled water and beat into milk. Leave to set in refrigerator.

You can pour into 8 individual bowls to set if desired.

Nutritional info:
per serve:
Kilojoules/Calories: 548/131
Fat Total: 1.3g
Saturated: 0.9g
Protein: 8.5g
Carbs: 21.7g
Sodium: 128mg
***************************************

Chocolate Mousse
serves 4

250ml low-fat natural yoghurt
250g low-fat ricotta cheese
2 tablespoons light sour cream
2 ripe bananas mashed OR 1 cup mashed pears
3 teaspoons gelatine
125ml boiling water
2 1/2 tablespoons low-fat chocolate drinking powder

Blend the yoghurt, ricotta, sour cream and mashed banana (or pears) together

Dissolve the gelatine in boiling water. Add the chocolate drinking powder and stir. Pour into the blender and blend until smooth.

Pour into 4 parfail glasses and refrigerate until set.

170 Calories per serve.
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Postby rivenriver » Tue Oct 09, 2007 10:48 am

I have a regular chocolate mousse recipie which could be modified. I hate gelatin (the fact that it comes from calf hooves really puts me off), so my recipie doesn't have any.

Regular:
150g dark chocolate
4 eggs, seperated,
300mL cream, whipped

Melt the chocolate, stir in the egg yolks one at a time (this is hard, the choc will go hard but if you keep going it will soften again).
Fold through the cream.
Beat the egg whites to stiff peaks.
Fold though the chocolate mix.
Refrigerate for 3hours+.
Serves 4-6

So to make is low fat, you just need slightly different ingredients.
-ommit the egg yolks, use a bit of skim milk to get the chocolate to a gnache-like texture.
-use less chocolate, like 90g. This will make it less rich (but also set less stiff). You could also add some cocoa powder to the cream for extra flavour if you do this.
-use a lower fat chocolate, or carob.
-use a lower fat substitute for the cream (anything that has the texture of whipped cream will work)

I think it would work :) It's not a very fatty recipie to start with, it's mostly just the cream. So if you just have a little... ;)
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Postby Ally » Tue Oct 09, 2007 12:00 pm

Hey matey I am with you on the gelatine issue!!! Have you tried the vegetarian gelatine??? I don't know much about it or if you would have to get if from a health food store or anything like that, but it may be an option to look into....I always try to put it out of mind with gelatine.....if I think about it when I am eating something with it in, it churns me up!! LOL :lol:
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Postby SarahC » Tue Oct 09, 2007 12:34 pm

You can get vegetarian gelatine from http://www.crueltyfreeshop.com.au

If anyone finds it in a real store (as opposed to an internet store), let me know :)
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Postby Ally » Tue Oct 09, 2007 12:38 pm

Ah thanks Sarah I knew it was around!! I didn't realise you could only buy it online though :shock: I thought it would at least be available through health food stores....It is seaweed based isn't it??
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Postby rivenriver » Tue Oct 09, 2007 3:48 pm

I just don't make any recipes that use it anyway. I don't like the texture either. It's weird... That's why I like my mousse - the reason t sets is cos the chocolate goes hard in the fridge. :)
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Postby Butterfly_Dawn » Tue Oct 09, 2007 3:52 pm

you can use agar agar - a non animal alternative. You can gt it at most health food/whole food shops.

I may have to try one of these ecipes - I LOVE choc mousse, but it's SOOOOOOOOOOOOOOOO bad cause I end up eating gallons of it. :oops:
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Postby Ally » Tue Oct 09, 2007 4:28 pm

hehehehe I hear ya Tegan!! I like the sound of rivenrivers choccie mousse, but it wouldn't last long here either!!
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Postby SarahC » Tue Oct 09, 2007 4:45 pm

I wonder if you could make just one serving at a time, that way you couldn't eat the entire recipe in one go! I'd love to make something like that, but half of it would be gone before it even got into the refrigerator :(
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Postby rivenriver » Tue Oct 09, 2007 8:13 pm

Ally: Oh yeah, my chocolate mousse is pretty close to heaven in a bowl. ;) It's my grandmother's recipe. :)

SarahC: That's actually a good idea, one serve at a time. And you might even be able to then only eat half of that and save the rest for tomorrow. Mousse is rich enough that you can eat just a little. The only problem is then having the raw ingredients around. I imagine you'd have to buy more than 37.5g of choccie and 75mL of cream... ;)
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Postby Chelle » Tue Oct 09, 2007 11:42 pm

I have 2 different veriation

Chocolate Mousse With Fresh Berries

By SUSAN ANDERSON, HEART FOUNDATION AUSTRALIA

INGREDIENTS
175g dark chocolate, chopped
2 teaspoons powdered gelatine
100g reduced fat ricotta
250ml reduced fat vanilla custard
4 egg whites
300g mixed fresh berries (strawberries, raspberries, and blueberries)

METHOD

Put the chocolate in an ovenproof bowl over a pot of simmering water, making sure the base of the bowl does not come in contact with the water and that no water touches the chocolate. Stir over a low heat until the chocolate melts then set aside to cool slightly.

Put the gelatine and 60ml water into a small pot and stir over a low heat until the gelatine dissolves and the liquid is clear. Remove from heat and allow to cool slightly.

Beat the ricotta and custard together until smooth. Press through a sieve to remove any lumps.

Beat egg whites until firm peaks form.

Fold the gelatine and chocolate into the ricotta mix. Fold through egg whites. Spoon the mousse into six 125ml capacity ramekins or mugs, cover and refrigerate for 1 hour or until set.

Serve with mixed fresh berries.

Lusciously light chocolate mousse

By - Austrailian Women's Weekly

INGREDIENTS

1½ teaspoons gelatine
2 tablespoons water
1/3 cup (35g) cocoa powder
¾ cup (180ml) thickened light cream (18 per cent fat)
3 eggwhites
½ cup (110g) caster sugar
25g lite chocolate

METHOD
Sprinkle the gelatine over the water in a small bowl or cup. Stand the bowl or cup in a small saucepan of simmering water and stir until the gelatine has dissolved. Remove from the pan and allow to cool for 5 minutes.

Meanwhile, sift the cocoa powder into a medium bowl and whisk in the cream until the mixture is lightly whipped. Whisk in the gelatine mixture.

Beat the eggwhites in a small bowl with an electric mixer until soft peaks form. Gradually add the sugar and beat until the sugar is dissolved between additions. Fold the egg white mixture into the chocolate mixture in 2 batches.

Divide the mixture evenly between 6 serving dishes or glasses (¾ cup/180ml capacity). Cover and refrigerate the mousses for several hours or until set.
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Postby nicollllee » Sun Oct 14, 2007 6:33 pm

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