Recipe

No Carb Choco Mousse Recipe


No Carb Choco Mousse Recipe
Very sweet and tasty mousse dessert with out the much dreaded inches on your waist!

Cmtat10204

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Ingredients
  • • 1 oz. (1 wrapped square) Bakerʼs Unsweetened
  • Chocolate
  • • 2 tsp. pure vanilla extract
  • • 3 large or extra large eggs*
  • • 1 1⁄2 sticks (3/4 c.) unsalted butter, softened
  • (see Preparation)
  • • 1⁄2 cup Splenda
  • *Bakerʼs Chocolate is purer than other
  • brands. Pure vanilla extract has better flavor
  • than imitation extract

Directions
  1. Step 1: Add main ingredients.
  2. Put the softened butter, Splenda, and
  3. vanilla in the large mixing bowl
  4. *Doing this step now helps the melted
  5. chocolate from getting stuck to the sides of
  6. the bowl later.
  7. Step 2: Melt chocolate.
  8. *Microwavesʼ power varies; keep a close
  9. eye on the chocolate to prevent burning.
  10. Put the chocolate in the small microwave-
  11. safe bowl. Using the butter knife,
  12. break the chocolate into pieces. Put the
  13. bowl in the microwave and turn it on to
  14. 50% power for 1 minute. Stir the chocolate
  15. with the knife and break it up more.
  16. Not scraping the sides of the bowl may
  17. cause the chocolate to burn. Microwave
  18. it for another 20 seconds at 50% power,
  19. then stir thoroughly. Continue this process
  20. until the chocolate is completely
  21. melted.
  22. Step 3: Add melted chocolate.
  23. >Try not to pour the chocolate onto the
  24. sides of the bowl so it will be easier to mix.
  25. Using the rubber scraper, pour the melted
  26. chocolate on top of the other ingredients
  27. in the mixing bowl.
  28. Step 4: Mix with the electric mixer, combine ingredients
  29. until blended.
  30. Step 5: Mix in eggs 1 at a time.
  31. Using the rubber scraper, scrape the
  32. ingredients on the sides of the bowl into
  33. the center. Add 1 egg to the mixture
  34. and blend well, as in Step 4. Repeat this
  35. process for each egg. Check your progress
  36. with the thickening consistency and
  37. increasingly lighter color . Mix the last egg on the highest
  38. mixer speed until the mixture achieves
  39. a stiff, whipped consistency similar to
  40. frosting,
  41. ***Adding all the eggs at once or not mixing
  42. thoroughly in-between each egg
  43. addition will make it very difficult to
  44. achieve the proper consistency***
  45. Step 6: Refrigerate.
  46. Use the rubber scraper to transfer the
  47. chocolate mousse into a sealable container.
  48. Cover the container with its lid, then
  49. refrigerate for at least 2 hours.
  50. *While the mousse will taste great after you
  51. finish Step 5, it tastes best and has proper
  52. consistency after refrigeration,

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