Chocolate Mousse Parfaits
Contributed by: Company's Coming of CompanysComing.com
Mousse is a French term meaning "froth" or "foam."
Reprinted from Low-Fat Cooking (c) Company's Coming Publishing Limited. Pick up your Company's Coming cookbooks online today!
- 1 x 1/4 oz. Envelope unflavored gelatin 1 x 7 g
- 1/2 cup Granulated sugar 125 mL
- 1/3 cup Cocoa 75 mL
- Salt, sprinkle
- 2 Egg yolks (large), fork-beaten
- 13 1/2 oz. Skim evaporated milk 385 mL
- 2/3 cup Skim milk 150 mL
- 2 tsp. Vanilla 10 mL
- 2 Egg whites (large)
- 1 Envelope dessert topping (such as Dream Whip), divided
- 1/2 cup Skim milk 125 mL
- 3/4 cup Chocolate wafer crumbs 175 mL
- 6 Chocolate-covered coffee beans (optional)
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.
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.
Beat egg whites together until soft peaks form. Gradually add gelatin mixture, beating constantly until fluffy and doubled in volume.
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.
Pipe remaining 1 cup (250 mL) dessert topping over mousse layer. Top each parfait with coffee bean. Chill at least 1 1/2 hours before serving.
Serving Size: Makes 6 Parfaits
Nutritional Information: Per Serving: 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