Nutritional Info

Nutrition Facts

Serving Size 1 (84g)

Calories 159
Calories from Fat 10 (6%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 2.3mg 1%
Sodium 88.4mg 4%
Potassium 120.3mg 3%
Total Carbohydrate 35.1g 12%
Dietary Fiber 1.7g 7%
Sugars 31.3g
Protein 3.8g 8%

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Recipe Description
Chocolate mousse brings back some memories that are at times embarrassing and other times humorous. I had never had a real chocolate mousse until my wife and I went to a small French restaurant in New York. My brother recommended the place. I had just returned from Walla Walla, Washington, and a new restaurant there called the Black Angus. We had dinner for two, drinks for two, and all the trimmings for $11.50. That was considered stiff at the time, but it was a good meal and a well known restaurant. So, we were in New York, and we go to the French restaurant and ordered a small meal with chocolate mousse for dessert. Wow, it was the best chocolate anything we'd ever had. We extolled over it and beamed with delight. Then came the bill. Two very small meals came to $60. That would be quite a bit more today, more than likely over $250. That $60 cash didn't exist in my wallet, so I pulled out a credit card and the French waiter waved his hands at me. "No, cash only!" Together, we were able to dig up the sixty, but left without a tip and with cab fare back to our hotel. Two kids from a farm hitting the big time!
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/4 Ounce(oz)  unflavored gelatin
3/4 Cup(c)  white granulated sugar
1/4 Cup(c)  unsweetened cocoa
1/2 Cup(c)  low sodium water
1/2 Cup(c)  low fat or reduced fat evaporated milk
2 Tablespoon(T)  chocolate flavored syrup
2 Teaspoon(t)  pure vanilla extract

Preparation

In a 1 1/2 quart saucepan, combine the gelatin, sugar, cocoa, and water. Bring to a boil over high heat, stirring. Once boiling, pour into a 2 quart pot or metal bowl and stir in the evaporated milk and chocolate syrup. Cover with plastic wrap or a tight fitting lid and place in the freezer for 1 hour. When frozen, beat the mixture with an electric mixer on high speed until it's thick enough to hold peaks, about 3 to 4 minutes. Stir in the vanilla. Divide the mousse evenly among four serving bowls or ramekins, and smooth the tops with a spoon. Cover tightly with plastic wrap so the wrap doesn't touch the mousse, and chill in refrigerator for at least an hour, or up to one day. Serve cold, topped with a dollop of low fat whipped cream.

Additional notes

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Low Fat Chocolate Mousse
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