i need a chocolate mousse recipe without egg whites?

Question

i had one before but i lost it. i remember it really has no egg whites and i think it needs like about 7 ounces of bittersweet/semisweet(i forgot if it's the bittersweet or semisweet) chocolate. it also needs chilled whipped cream. i really want a recipe that has simple ingredients. so okay i do remember some ingredients but i dont remember the measurements...and some procedures.

also, what is the difference between semisweet and bittersweet chocolates?

Answer 1

Chocolate Mousse

6 ounces (175 grams) bittersweet or semisweet chocolate, cut into small pieces
1 1/2 cups (360 ml) heavy whipping cream
3 large egg yolks
1/3 cup (66 grams) granulated white sugar
1/4 cup (60 ml) water

Method
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate. Set aside but keep the bowl over the warm water so the chocolate will stay slightly warm.

In the bowl of an electric mixer (or with a hand mixer), whip the heavy cream until soft peaks form. Refrigerate, covered, until needed.

Place the egg yolks in a large heatproof bowl and set aside.

In a small saucepan, combine the sugar and water and bring to a boil. Boil until the sugar dissolves, a minute or two. This produces a sugar syrup. Then, whisking constantly, pour the boiling syrup over the egg yolks. Set the bowl over a pan of simmering water and whisk constantly (can use a hand mixer on low speed) until the mixture is thick and light in color. This mixture should be hot to the touch. (About 10 minutes)

Remove the bowl from the heat and, working quickly, scrape the egg mixture into a clean large bowl of your electric mixer. On medium speed (or with a hand mixer) beat until the volume has doubled and the bottom of the bowl is completely cool to the touch. Turn speed to low, and beat in the warm melted chocolate until well combined. Fold in half the reserved whipped cream and then fold in the remaining cream. The mixture should resemble softly whipped cream. This can be used immediately or refrigerated, covered, until needed. If the mixture seems a little runny, the chocolate may have been too warm, but after refrigerating for an hour or so, it will firm up. Can be made and refrigerate a day ahead of time.

Makes about 3 cups


Semisweet has less cacao per gram than bittersweet and more sugar.

Answer 2

Chocolate Mousse Recipe Without Eggs

Answer 3

1

Answer 4

I have an absolutly simple and healthy and incredibly delicious mousse! It has very low carbs and no sugar or fat! Just trust me on the ingredients, I made this at a resort for a group of diabetic children and they scarfed it down!! They didn't even know that it was good for them!

here it is:
Ingredients:
12 ounces soft tofu
1 small sugar free jello instant pudding mix
1 tablespoon cocoa powder, heaping
8 ounces whipping cream
1 teaspoon vanilla


Directions:

mix together tofu and pudding. Add cocoa. Mix in seperate bowl till stiff whipping cream then add vanilla

Finally mix the whipping cream and the tofu/pudding mixture togeter in mixer. DO NOT OVER WHIP OR YOU WILL HAVE CHOCOLATE BUTTER.

Put in individual serving dishes. I make five servings divided equally and it equals about 6 carbs each serving. Don't let the tofu scare you off, I have never had anyone not love this dessert.

Per Serving (excluding unknown items): 3 Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

NOTES : My favorite low carb dessert.

This recipe for Chocolate Mousse serves/makes 5

Answer 5

authentic mousse REQUIRES beaten raw egg whites and yolks. You can't have "authentic" and "no eggs"... that's an oxymoron. Chocolate Mousse 1 (14 oz. can) sweetened condensed milk 2 (1 oz. ) squares unsweetened chocolate, melted ½ cup cold water 1 (4 serving size) box instant chocolate pudding mix 1 cup whipping cream, stiffly whipped Prepare and bake two 9” chocolate cake layers according to package directions on cake mix box. In a large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Fold in whipped cream. Chill at least 1 hour. This can be served as-is for dessert, used to frost cakes, or layered in trifles. --Eagle brand site

Answer 6

here is a simple and tasty chocolate mousse:

INGREDIENTS
1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cups milk
1 (16 ounce) container frozen whipped topping, thawed
DIRECTIONS
Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
Fold in the whipped topping until blended. Refrigerate until chilled and serve

Answer 7

here are some