Egg Beaters Chocolate Mousse Recipes

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EASY CHOCOLATE MOUSSE WITHOUT EGGS

My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.

Provided by Stephanie Martins

Categories     World Cuisine Recipes     European     French

Time 3h20m

Yield 4

Number Of Ingredients 4



Easy Chocolate Mousse without Eggs image

Steps:

  • Place chocolate chips in a large bowl.
  • Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
  • Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
  • Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
  • Spoon into glasses and refrigerate until firm, at least 3 hours.

Nutrition Facts : Calories 510.8 calories, Carbohydrate 29.1 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 28 g, Sodium 38.9 mg, Sugar 23.1 g

½ (12 ounce) bag semisweet chocolate chips, or more to taste
1 ½ cups heavy whipping cream, divided
¼ cup hot, strong coffee
½ teaspoon vanilla extract

DARK-CHOCOLATE MOUSSE

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 11



Dark-Chocolate Mousse image

Steps:

  • Mousse:
  • Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
  • Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
  • Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
  • Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
  • Do Ahead
  • Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.

Mousse:
7 ounces semisweet or bittersweet chocolate (preferably 70% cacao)
6 tablespoons unsalted butter
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
Topping and assembly:
1 cup chilled heavy cream
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Special equipment:
Eight 6-ounce ramekins or bowls

EGG BEATERS CHOCOLATE MOUSSE

Make and share this Egg Beaters Chocolate Mousse recipe from Food.com.

Provided by naasihas

Categories     Dessert

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 4



Egg Beaters Chocolate Mousse image

Steps:

  • FOUR EASY STEPS AND YOU HAVE IT!
  • melt chocolate in microwave oven or in double boiler on stove top
  • after cooling chocolate slightly, beat eggs lightly (or shake eggbeaters) and add.
  • (OPTIONAL: also add cognac or other liquor, if desired)
  • carefully fold cold (but NOT frozen) Low Fat Whipping Cream Substitute into the melted chocolate. A rubber spatula works well.
  • place mousse in single or individual serving bowls, add topping if desire, and refrigerate over night or for a few hours
  • TIP: The flavor comes primarily from the chocolate. The better the chocolate, the better the mousse!
  • There you have it. Awesome tasting, low-cal, low-fat, low-effort (and no longer secret!) chocolate mousse!
  • ENJOY.

Nutrition Facts : Calories 226.1, Fat 22.3, SaturatedFat 13, Cholesterol 105.8, Sodium 44.1, Carbohydrate 11.5, Fiber 6.3, Sugar 0.5, Protein 8

8 ounces semisweet chocolate
3 eggs (or for lower fat & cholestoral and no sacrifice to flavor ( Eggbeaters Equal to 3 Eggs)
1 cup low-fat whipping cream
1 -2 tablespoon cognac or 1 -2 tablespoon Grand Marnier

SEMISWEET CHOCOLATE MOUSSE

A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. -Judy Spencer, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7



Semisweet Chocolate Mousse image

Steps:

  • In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

Nutrition Facts : Calories 367 calories, Fat 31g fat (18g saturated fat), Cholesterol 188mg cholesterol, Sodium 29mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

1/4 cup semisweet chocolate chips
1 tablespoon water
1 large egg yolk, lightly beaten
1-1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 tablespoon sugar
Optional: Whipped cream and raspberries

HOMEMADE EGG BEATERS (FOR EGG SUBSTITUTE)

This is a little different than some of the ones on this site as it uses canola oil for a little extra boost in flavor. I have noticed that some of the egg substitutes are calculated wrong on the nutritional breakdown. (I think they calculated the egg whites as whole eggs). These work out to be about 30 calories per 1/4 c. and less than 1 gram of fat. 1/4 c. equals 1 egg; 1/2 c. equals 2 eggs and so on. This freezes well as long as there are no yolks! Old ice cube trays work well for this.

Provided by mammafishy

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4



Homemade Egg Beaters (For Egg Substitute) image

Steps:

  • Mix all ingredients in a blender. Keep refrigerated or freeze in individual portions.

Nutrition Facts : Calories 69.5, Fat 5.5, SaturatedFat 1.6, Cholesterol 7.8, Sodium 29.7, Carbohydrate 3.1, Sugar 3.1, Protein 2.1

1 dozen egg white
6 teaspoons canola oil
8 tablespoons powdered milk (dry)
8 -10 drops yellow food coloring

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