Amazing Low Fat Bittersweet Chocolate Truffle Mousse

“This is a rich, silky, and extra chocolate-y mousse with bittersweet chocolate and cocoa. It has less than half the fat of regular mousse because it is lightened with egg whites and contains no cream! It can be eaten as it, or used as fillings with some of the ideas below. From "Chocolate and the Art of Low-Fat Desserts" by Alice Medrich.”
READY IN:
25mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle the gelatin over 1/8 cup cold water in a small cup. Let stand, untouched, for at least 5 minutes, or until needed. Don't stir.
  2. Place egg yolks in a medium bowl near the stove and have a small whisk ready on the side. Combine the cocoa and coffee powder (if using)with 1/6 cup of sugar in a 1- to 1 1/2-quart saucepan. Stir in enough milk to form a paste, then add in the remaining milk. Bring mixture to a simmer over medium heat, stirring frequently with a wooden spoon, reaching the bottom and sides of the pan to prevent burning. Stir the chocolate mixture continuously once it begins to simmer. Simmer gently, still stirring, for about 1 1/2 minutes.
  3. Turn off the heat and whisk a small amount of the hot mixture into the egg yolks. Scrape the mixture back into the pot and whisk well to combine. It’s now safe to eat and will thicken without anymore cooking. Stir in the softened gelatin, chopped chocolate, and vanilla. Let stand for a minute or so, and whisk again until chocolate’s completely melted and the mixture’s perfectly smooth.
  4. Set the saucepan in a large bowl of ice water to cool and thicken. Stir and scrape the sides occasionally. If the mixture begins to cool too quickly, remove from ice bath, whisk and set aside. Should the mixture actually set, place the pan in a bowl of hot water and stir just until resoftened.
  5. Make the meringue: Simmer 1 inch of water in a large skillet. Combine cream of tartar and 1 tsp of water in a 4- to 6-cup heatproof bowl. Whisk in the egg whites and 1/4 cup of sugar. Place an instant-read thermometer near the stove in a mug of very hot water. Place the bowl in the skillet. Stir the mixture briskly and constantly with a heat-proof spatula, scraping the sides and bottom often to avoid scrambling the whites. After 1 minute, remove the bowl from the skillet. Quickly insert thermometer, tilting bowl to cover the stem by at least 2 inches. If it’s less than 160 F, rinse the thermometer in the skillet water and return it to the mug. Place bowl in the skillet again. Stir as before until temperature reaches 160 F when bowl is removed. Beat on high speed until cool and stiff.
  6. Fold about a quarter of the cooled chocolate mixture into the beaten egg whites. Scrape the egg white mixture back into the remaining chocolate mixture. Fold to combine.
  7. Note: if you don’t mind raw egg whites, you don’t need to cook the whites beforehand. Simply beat the whites and cream of tartar in a bowl (water is unnecessary). When the mixture forms soft peaks, slowly sprinkle in the sugar and beat until stiff. Because this cooked meringue is firmer and deflates less than ordinary meringue, there’s a reversal in the conventional procedure for folding it with another mixture. If using regular meringue, lighten the mousse by folding a bit of the meringue in the chocolate mixture.
  8. Storage: May be kept covered in the fridge for one day. You can also easily freeze it.It tastes even more luxurious when frozen. If you want to use it as filling, then let it thaw in the fridge, and melt it in a bowl placed in simmering water and stir until liquidy.
  9. Serving Ideas:
  10. Mousse: Pour into ramekins or small bowls cover and leave to set in the fridge for at least 4 hours or overnight.
  11. Mousse Cake: Prep a springform pan by lining it with parchment paper. Layer one slice of cake and sliced strawberries. Then pour the mousse over the top, then another slice of cake. Chill 4 hours or overnight. Unmold and slice.
  12. Truffle Centers: Transfer to a bowl, cover, and freeze until firm enough to scoop, 5 hours or longer. Get ready a bowl of hot water, a melon baller or spoon, a pan lined with wax paper, and the firm mousse. Dip the melon baller into the water and wipe dry. Form a scant 1-inch ball. Place it on the pan. Dip, wipe, and scoop centers until the mixture’s gone. Freeze centers at least 12 hours, or overnight. Centers may be prepared to this point and frozen for up to 2 weeks. Roll in cocoa powder or dip in chocolate.
  13. Frozen Mousse: Freeze and scoop like ice cream.
  14. Jelly Roll Cake: Bake a jelly roll cake. Cool. Fill with mousse. Roll into a cylinder. Chill 4 hours or freeze until ready to serve.
  15. Storage: May be kept covered in the fridge for one day. You can also easily freeze it.It tastes even more luxurious when frozen. If you want to use it as filling, then let it thaw in the fridge, and melt it in a bowl placed in simmering water and stir until liquidy.

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