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Raspberry Surprise Chocolate Mousse

Growing up my favorite dessert was chocolate mousse and I could never get enough. It’s still one of my favorites, but now that my metabolism isn’t what it used to be I can no longer gorge on this decadent treat. But how could I deny my kids this chocolate goodness? Ah, the dilemma. Imagine my excitement when I discovered a lighter chocolate mousse in The America’s Test Kitchen Healthy Family Cookbook [1]!!

This recipe is a makeover spotlight, which means it has a comparison of both the regular and light chocolate mousse. I was shocked at the difference in calories, fat and cholesterol and beyond excited to whip up a batch with my kiddos.

You don’t believe it?  Here is a table of the before and after versions:

Calories: 390
Fat: 31g
Sat Fat: 17g
Cholesterol: 130mg

Calories: 230
Fat: 9g
Sat Fat: 5g
Cholesterol: 5mg

Are you as shocked as I am?! Now the question, is it good? It is shockingly delicious. My kid and my sister, Misti, who stopped by for dinner could not get enough. (I will admit I added to the calories by including a chocolate graham crust adapted from another America’s Test Kitchen recipe, some raspberry coulis and fresh raspberries for a hidden surprise.) You can skip this step if you’re pressed for time, either way it will be fantastic.

Raspberry Surprise Chocolate Mouse Recipe
adapted from The America’s Test Kitchen Healthy Family Cookbook [1]

Raspberry Coulis Ingredients:
1 cup frozen raspberries
1 heaping tablespoon agave syrup

Heat frozen raspberries and agave over medium heat until the raspberries are melted and have formed a syrup. Remove from heat and let cool.

Chocolate Graham Crust Ingredients
6 graham crackers crushed into fine crumbs
3 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar
3 tablespoon cocoa

Combine all ingredients and press a 1/4 inch layer into the bottom of each dish

Light and Fluffy Chocolate Mousse Ingredients
4 ounces of semisweet chocolate broken into pieces (chocolate chips can be substituted)
1/3 cup white chocolate chips
2 tablespoons Dutch-processed cocoa
6 tablespoons plus 1/3 cup water
1 teaspoon vanilla extract
1/3 cup sugar
3 large egg whites, room temperature
¼ teaspoon cream of tartar

Combine the semisweet, white, and cocoa chocolate, 6 tablespoons of water and vanilla in a double boiler or medium bowl over a saucepan with simmering water. Make sure the water is not touching the bowl. Heat mixture, whisking often until smooth.  Set aside to cool slightly. Bring sugar and 1/3 cup of water to boil in a small saucepan over medium high and cook until slightly thickened, 3-4 minutes or about 235 on candy thermometer. Remove from heat, cover to keep warm. In a large bowl, whip the egg white and cream of tarter with an electric mixer on medium low until foamy, about 1 minute. Increase speed to medium high and whip the white to soft peaks, 2-5 minutes. Reduce the mixer speed and slowly add the hot syrup, avoiding the whisk and the side of the bowl. Increase the mixer speed to medium high and continue to whip until the meringue has cooled slightly and is very thick and shiny, 2-5 minutes. Gently whisk one-third of the meringue into the chocolate mixture until combined, then whisk in the remaining meringue. Divide the mousse evenly between six 4 ounce ramekins or cups to the halfway mark. Drop a spoonful of raspberry coulis and a few fresh raspberries into each dish. Divide the remaining mixture evenly and garnish with coulis and raspberry.

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[1] The America’s Test Kitchen Healthy Family Cookbook: http://www.amazon.com/gp/product/1933615567?ie=UTF8&tag=mookd-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1933615567

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