Chocolate Mousse Parfaits
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Mousse is a French term meaning “froth” or “foam.”
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Envelope unflavored gelatin
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1 x 1/4 oz.
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1 x 7 g
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Granulated sugar
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1/2 cup
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125 mL
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Cocoa
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1/3 cup
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75 mL
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Salt, sprinkle
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Egg yolks (large), fork-beaten
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2
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2
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Skim evaporated milk
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13 1/2 oz.
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385 mL
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Skim milk
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2/3 cup
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150 mL
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Vanilla
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2 tsp.
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10 mL
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Egg whites (large)
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2
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2
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Envelope dessert topping (such as Dream Whip), divided
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1
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1
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Skim milk
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1/2 cup
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125 mL
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Chocolate wafer crumbs
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3/4 cup
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175 mL
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Chocolate-covered coffee beans (optional)
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6
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6
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Combine gelatin, sugar, cocoa and salt in medium saucepan. Add egg yolks and evaporated milk. Whisk together. Let stand for 2 minutes. Heat mixture on medium-low for 10 minutes, whisking constantly until smooth and slightly thickened.
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Stir in first amount of skim milk and vanilla. Remove from heat. Cool, stirring several times, until mixture is slightly gelled and able to mound.
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Beat egg whites together until soft peaks form. Gradually add gelatin mixture, beating constantly until fluffy and doubled in volume.
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Beat dessert topping and second amount of skim milk together according to package directions. Fold 1 cup (250 mL) into egg white mixture. Fill 6 parfait glasses each with 1⁄3 cup (75 mL) mousse. Sprinkle 1 tbsp. (15 mL) wafer crumbs on top. Repeat. Top each with remaining mousse.
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Pipe remaining 1 cup (250 mL) dessert topping over mousse layer. Top each parfait with coffee bean. Chill at least 11⁄2 hours before serving. Makes 6 parfaits.
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1 parfait:
274 Calories; 11 g Protein; 7.4 g Total Fat (4.1 g Sat., 78.3 mg Cholesterol); 136 mg Sodium; 3 g Dietary Fiber
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Reprinted from Low-Fat Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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