Chocolate Banana Mousse Recipe
1 oz square chocolate unsweetened
1 c (250 mL) evaporated skim milk
3 tb (45 mL) granulated sugar replacement
2 Egg yolks
1/4 ts (1 mL) salt
1 ts (5 mL) vanilla extract
2 Bananas (sliced)
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens.
Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mold, freezer tray or individual cups and freeze until firm.
Showing posts with label Chocolate Mousse Recipes. Show all posts
Showing posts with label Chocolate Mousse Recipes. Show all posts
Tuesday, March 4, 2014
60 Second Chocolate Mousse Recipe
60 Second Chocolate Mousse
12 oz Semi-sweet chocolate chips
4 Eggs -separated
1/4 c Confectioners sugar
12 oz Whipped topping like Cool Whip
Ground nuts for topping
Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture.
Now fold the whipped topping, then the egg whitres....GENTLY....If you like, let it have a streaked appearance, a marble-like look. Place into a pretty serving dish and sprinkle with nuts.
Refrigerate at least 2 hours before serving.
12 oz Semi-sweet chocolate chips
4 Eggs -separated
1/4 c Confectioners sugar
12 oz Whipped topping like Cool Whip
Ground nuts for topping
Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture.
Now fold the whipped topping, then the egg whitres....GENTLY....If you like, let it have a streaked appearance, a marble-like look. Place into a pretty serving dish and sprinkle with nuts.
Refrigerate at least 2 hours before serving.
Tuesday, February 18, 2014
Chocolate Mousse Recipe
Chocolate Mousse Recipe
7 Squares Semi-Sweet chocolate, melted and cooled
3 Eggs
2 tb Of your favorite liqueur
3 tb Icing sugar
2 c Whipped cream
1 Square semi sweet chocolate, grated
Icing sugar
Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well. Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture. Pour into plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours. Unmould onto serving plate. Remove plastic wrap.
Decorate with grated chocolate and icing sugar.
7 Squares Semi-Sweet chocolate, melted and cooled
3 Eggs
2 tb Of your favorite liqueur
3 tb Icing sugar
2 c Whipped cream
1 Square semi sweet chocolate, grated
Icing sugar
Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well. Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture. Pour into plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours. Unmould onto serving plate. Remove plastic wrap.
Decorate with grated chocolate and icing sugar.
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