Baked Chocolate Mousse from Cooking Light’s ‘Incredibly Decadent Desserts’

Every Week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Cooking Light’s Incredibly Decadent Desserts: Over 100 Divine Treats with 300 Calories or Less by Deb Wise (Oxmoor House), a recipe developer and tester for Cooking Light magazine. Read more about Yahoo Food’s Cookbook of the Week here.

Photograph by Stephen Devries

By Deb Wise, Cooking Light

Serves 10 (serving size: 1 wedge, about 1 tablespoon whipped topping, and about 1 tablespoon raspberries)
Hands-on: 20 minutes Total: 8 hours 52 minutes

Light, silky, and rich with three types of chocolate, this baked mousse is like eating a chocolate cloud. Be sure to whip the egg mixture for the full 5 minutes to get the best texture in the finished mousse.

½ cup water
1/3 cup Dutch process cocoa
1 teaspoon instant espresso
4 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tablespoon brandy
½ teaspoon vanilla extract
2 large eggs
2 large egg whites
1/3 cup sugar
Dash of salt
2 cups frozen reduced-calorie whipped topping, thawed and divided
Baking spray with flour
½ cup fresh raspberries

Preheat oven to 350°F.

Bring ½ cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates, stirring gently until chocolates melt and mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes, stirring occasionally.

Combine eggs, egg whites, sugar, and salt in the top of a double boiler. Cook over simmering water until sugar melts and a thermometer registers 120°F (about 2 minutes), stirring constantly with a whisk. Pour egg mixture into a medium bowl; beat with a mixer at high speed until thick and ribbony, about 5 minutes.

Stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold 1½ cups whipped topping into chocolate mixture. Spoon batter into an 8-inch springform pan coated with baking spray. Smooth top.

Bake at 350°F for 25 minutes or until almost set. Cool completely in pan on a wire rack. Cover and chill overnight (or at least 4 hours). To serve, run a knife around edge of pan; remove sides of pan. Top servings with a dollop of whipped topping and raspberries.

Calories 166; Fat 9.6g (sat 5.4g, mono 1g, poly 0.3g); Protein 4g; Carbohydrates 19g; Fiber 2g; Cholesterol 38mg; Iron 2mg; Sodium 51mg; Calcium 21mg

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