Nutrition per serving may change if servings are adjusted.
1 teaspoon unflavored gelatin
4 tablespoons water, divided
⅔ cup unsweetened cocoa powder, preferably Dutch-process
¼ cup granulated sugar
2 teaspoons mild-to-medium New Mexican red chile powder, plus more for garnish
1 teaspoon instant espresso powder
⅛ teaspoon salt
1 large egg
¾ cup low-fat milk
2 ounces bittersweet chocolate, chopped
1½ teaspoons vanilla extract
8 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 4 egg whites)
½ cup packed light brown sugar
½ teaspoon cream of tartar
Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.
Combine cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.
Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.
Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.
Chill the mousse until set, at least 2 hours. Sprinkle with chile powder, if desired.
Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
158 calories;4 g fat(2 g sat); 4 g fiber; 30 g carbohydrates; 5 g protein; 8 mcg folate; 24 mg cholesterol; 24 g sugars; 23 g added sugars; 271 IU vitamin A; 0 mg vitamin C; 57 mg calcium; 1 mg iron; 97 mg sodium; 245 mg potassium
Since there is no other place to ask questions, I have to ask, why 4T of water when you only mention in the instructions to use 2T? I don't see where the other 2 come in to play.
February 13, 2012
Chocolate Mousse to DIE for!
I made this last night; I omitted the chile powder, used Splenda & egg substitute and we topped it with light whipped cream...This mousse was OUTSTANDING!! It was smooth, rich and so chocolate-y, yet very light. It was just wonderful! I highly recommend this recipe! My husband was SO impressed, too!!
Pros: Easy, delicious, low-cal
January 09, 2011
Red Chile-Spiked Chocolate Mousse
Pros: Pro: It was light and tasted good, with a real "kick" to it because of the of chlili powder
Cons: Con: requires two bowls, one saucepan and various utensils - lots of dishwashing! I had to search several stores to find dried eggwhites - pasteurized liquid eggwhites could probably have been substit
January 03, 2011
This was not as silky smooth as I'd hoped it would be but it was very chocolately and the red chile left a warmth in the tummy. Okay but probably won't make again.