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Dark Chocolate Mousse Cake Recipe



This Dark Chocolate Mousse Cake Recipe is one of many in our collection of Low Fat Recipes. these are culled from various sources, some my own. whilst some are low carb recipes, there are also some low fat recipes, and diabetic recipes. The one thing they all have in common with this Dark Chocolate Mousse Cake Recipe, is that they can all be seen as diet recipes in one form or another.





Remember, this Dark Chocolate Mousse Cake Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.






Others who enjoyed this Dark Chocolate Mousse Cake Recipe, also visited the following sections::

  1. Low Fat Chocolate Recipes
  2. Dessert Recipes
  3. Breakfast Recipes
  4. Candy Recipes



Dark Chocolate Mousse Cake Recipe


Dark Chocolate Mousse Cake Recipe






Ingredients:

1 1/4 tsp unflavored gelatin
1 1/3 cup chestnut puree(packed)*
8 1/4 oz semisweet chocolate**
3 egg whites,room temp.
1/8 tsp cream of tarter
1 tsp unsweetened cocoa,dusting
3/4 cup milk(try 1% or skim)
1/4 vanilla bean,split
1 tbsp plus 2 teas. cognac
1/8 tsp salt
1/4 cup sugar

Instructions:

1. In a small bowl, combine the gelatin and 3 tablespoons of the milk. Set
aside to soften. 2, In a small, heavy saucepan, combine the chestnut puree
and the remaining 1/2 cup plus 1 tablespoon of milk. Using the tip of a
small sharp knife, scrape the seeds from the vanilla bean into the mixture;
add the bean. Cook over low heat, stirring frequently, until hot, about 10
minutes. remove from the heat and stir in the chocolate until melted.
Discard the vanilla bean. 3. Transfer the mixture to a food processor. Add
the Cognac and process, scraping down the sides occasionally, until the
mixture is very thick and creamy, at least 5 minutes. Add the reserved
gelatin mixture and process to blend, scraping down once. Transfer the
mixture to a large bowl and set aside. 4. In a double boiler, combine the
egg whites, salt and cream of tarter over moderate heat. Using a hand-held
electric mixer, beat the mixture at medium speed until soft peeks form,
about 1 minute. Insert a candy thermometer. Gradually beat in the sugar
until the meringue is firm and shiny and the temperture reaches 150
degrees, about 5 minutes. 5. Using a rubber spatula, fold 1/3 of the
meringue into the chocolate mixture. Gently fold in the remaining egg
whites until incorporated. Scrape the mousse into an 8-or 9-inch springform
pan and refrigerate until set, at least 5 hours. Dust the top of the cake
with cocoa. Unmold the cake and transfer it to a large plate. Serve
chilled. *NOTE: Unsweetened chestnut puree imported from France, such as
the Minerve brand, is available in the gourmet section of many supermarkets
and at specialty food stores. ** Finely chop the semisweet chocolate. From
Food & Wine, Feb 1992 by Sally Schneider

Servings: 12








This Dark Chocolate Mousse Cake Recipe can only help you lose weight if it is part of a carefully controlled diet program.



If you enjoyed this Dark Chocolate Mousse Cake Recipe, or any of our other low fat recipes, please let us know.


Dark Chocolate Mousse Cake Recipe