Best Chocolate Mousse
Yield
1 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 4 | large |
eggs
separated |
|
| ¼ | cup |
powdered sugar
|
|
| 12 | ounces |
whipped topping, prepared
|
|
| 1 | x |
nuts
, for topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 4 | large |
eggs
separated |
|
| 59 | ml |
powdered sugar
|
|
| 346.8 | ml/g |
whipped topping, prepared
|
|
| 1 | x |
nuts
, for topping |
*
|
Directions
Melt chocolate chips slowly and carefully so they do not burn.
Try the microwave.
Let cool slightly. Beat egg whites with sugar until stiff peaks form.
Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture.
Now fold the whipped topping, then the egg whitres.
GENTLY. If you like, let it have a streaked appearance, a marble-like look.
Place into a pretty serving dish and sprinkle with nuts.
Refrigerate at least 2 hours before serving.
