Weight Watchers Dark Chocolate Mousse With Berry Salsa Recipes

WEIGHT WATCHERS DARK CHOCOLATE MOUSSE WITH BERRY SALSA

Steps:

• Microwave half and half and instant coffee powder in medium microwavable bowl on high 1 minute; stir in bittersweet chocolate.
• Let stand 2 minutes.
• Whisk until chocolate is melted and mixture is smooth.
• Whisk in vanilla and salt.
• Cool.
• With an electric mixer on high speed, beat sour cream and confectioners' sugar in medium bowl until light and fluffy, 2 minutes.
• With rubber spatula, gently fold half of sour cream into the chocolate mixture just until blended.
• Repeat with remaining sour cream.
• Divide the mousse among 6 dishes.
• Cover and chill until set, at least 2 hours or up to 1 day.
• To make salsa, mix the strawberries, fresh mint and lemon zest.
• Serve mousse with salsa.

WEIGHT WATCHERS EASY CHOCOLATE MOUSSE

Steps:

• Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute.
• Stir in the chocolate chips and let stand about 2 minutes.
• Beat with a whisk until the chocolate is melted and the mixture is smooth.
• Add the vanilla and a pinch of salt whisking until blended.
• Let cool to room temperature.
• With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.
• With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.
• Repeat with the remaining sour cream.
• Divide the mousse into 4 dishes.
• Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day.
• Serve with the raspberries.

DARK CHOCOLATE MOUSSE

Steps:

• 1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat and cool for 3 - 4 minutes.
• 2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl over the same saucepan filled with hot water, until mixture lightens in color and thickens slightly, for about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
• 3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
• 4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours.

WEIGHT WATCHERS CHOCOLATE MOUSSE RECIPE - (4.5/5)

Steps:

• Blend altogether in a blender. Then add about 2 cups of ice. Makes a fantastic chocolate mousse.