Spiced Chocolate Mousse
- Kid-friendly
- Low sodium
- Low fat
- Vegetarian
Ingredients
- 2 oz (60 g) semisweet or bittersweet chocolate, chopped
- 2 tbsp (30 mL) butter, softened
- 3 tbsp (45 mL) whipping cream
- 1 tbsp (15 mL) granulated sugar
- Pinch each cinnamon, nutmeg and ground ginger and cardamom
- 1 egg yolk
- 1/4 tsp (1 mL) vanilla extract
- 1 egg white or 3 tbsp (45 mL) pasteurized egg white
- 1 tsp (10 mL) icing sugar
- Whipped cream (optional)
Preparation
In heatproof bowl over hot (not boiling) water, melt chocolate; remove from heat and whisk in butter.
In small saucepan, stir together cream, granulated sugar, cinnamon, nutmeg, ginger and cardamom until sugar is dissolved. Place over low to medium-low heat and cook until bubbles form around edge; remove from heat and whisk in egg yolk.
Over low heat, warm (without allowing to boil), stirring, until thick enough to coat spoon; through fine sieve, strain into chocolate mixture. Add vanilla; whisk until glossy and smooth. Let cool.
Beat egg white until in soft but not dry peaks; beat in icing sugar. Gently fold into chocolate mixture until thoroughly blended. Spoon into 2 dessert cups or bowls; cover and refrigerate until set, 4 to 6 hours. (Make-ahead: Cover and refrigerate for up to 2 days.) If desired, top with whipped cream.
Makes 2 servings.
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