CHOCOLATE MOUSSE WITH NO EGGS RECIPES
JAMES MARTIN'S CHOCOLATE MOUSSE RECIPE | DELICIOUS. MAG…
Creamy, light-as-air chocolate mousse is a great way to end a dinner party. James Martin’s version of the classic dessert, made with just three ingredients, is easy to make and even easier to eat. Want to make your dessert even more decadent? Take a look at our Crunchie honeycomb chocolate mousse.
Provided by Find out more about chef James Martin, who created this recipe.
Total Time 20 minutes
Prep Time 20 minutes
Yield Serves 6
Number Of Ingredients 4
Steps:
- Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.
- Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
- In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
- Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired. Recipe from James Martin’s French Adventure by James Martin (http://www.hardiegrant.com/uk/publishing/bookfinder/book/james-martin_s-french-adventure-by-james-martin/9781849499545 >Quadrille £20) Photography by Peter Cassidy.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
SEMISWEET CHOCOLATE MOUSSE RECIPE: HOW TO MAKE IT
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
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 7
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, FatContent 31g fat (18g saturated fat), CholesterolContent 188mg cholesterol, SodiumContent 29mg sodium, CarbohydrateContent 21g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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