Low Sugar Chocolate Mousse Recipes

Steps:

• Preheat oven to 350 degrees.
• In one bowl, mix together dry pudding mix, unsweetened cocoa, Splenda, and oat flour. Add the milk and whisk 2-3 minutes until pudding mixture thickens.
• In another bowl, beat egg whites till they start to become foamy. Add the cream of tartar, continue beating until whites "peak.".
• Fold together egg whites and puddig, pour mousse into 4 individual cups, and bake for 13 minutes.
• 100 calories per serving! Garnish with fruit & sugar-free fat-free whipped topping if desired.
• P.S. This recipe isn't only "guilt-free" (frequent misnomer) -- it's fantatstically good for you. Unsweetened cocoa can: hyper-boost your antioxidant levels; slow the aging process; prevent viruses (flu, common cold); lower your blood pressure; help prevent cancer, strokes, heart attacks & complications of diabetes; AND produce that endorphinny good feeling (relaxing artery walls, increasing a sense of optimism *like a mood altering drug*) that helps you stick to a diet, lose the weight which overwhelmingly causes those diseases.
• To your health!

Steps:

• Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
• Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
• Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in - being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
• Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

Steps:

• Place cream cheese in a large bowl and beat using an electric mixer until light and fluffy. Turn mixer to low speed and slowly add heavy cream and vanilla extract. Add sweetener, cocoa powder and salt, mixing until well incorporated. Turn mixer to high, and mix until light and fluffy, 1 to 2 minutes more. Serve immediately, or refrigerate for later.

Steps:

• Process cheeses and cream with hand mixer for 1-2 minutes, until smooth.
• Add splenda, cocoa, vanilla, chocolate syrup, and cinnamon.
• Process until smooth and creamy.
• Spoon into 6 dessert cups and garnish with nuts.
• *could add 2 tablespoons peanut butter for variation.
• *could make super mousse-y by whipping half the cream separately and folding it inches.