Silky Chocolate Mousse
Source of Recipe
Hershey's Website
Recipe Introduction
Almost Level 1 ~ Pro/Fat ~ This recipe "almost level 1" because of the chocolate.
List of Ingredients
4 bars (1.1 oz each) Hershey’s 1 gram sugar-free low-carb chocolate candy bars
1 teaspoon unflavored gelatin
1/2 cup milk (use cream & water)
1/4 cup granular form splenda (not packets)
2 teaspoons vanilla extract
1 cup cold whipping cream
Recipe
Remove wrappers from candies. Break or cut into small pieces. Sprinkle gelatin over milk in a small saucepan; let stand several minutes to soften. Cook over medium heat, stirring constantly, until mixture just begins to boil.
Remove from heat; immediately add chocolate candy, stirring until melted. Stir in splenda and vanilla; blending until smooth. Pour into medium bowl; cool to room temperature.
Beat whipping cream until stiff; gently fold into chocolate mixture just until combined. Refrigerate several hours. Garnish as desired. 4 servings
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* Deb’s notes: This is very rich. I use Hood low-carb (2%) milk for the 1/2 cup milk, but to keep it "almost level 1" you can use a water & cream mixture instead of the Hood's milk. This is our favorite mousse recipe - so good. I use 15-17 mini sugar-free Hershey’s bars (these are not the bars called for in the recipe. You can use any sugar-free chocolate of your choice.
*I just tried the new MiniCarb sugar-free (splenda sweetened) chocolate chips. Because these are "semi-sweet" - I had to more than double the amount of splenda used.
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