Deep chocolate mousse
Channel your inner pastry chef, whip out your whisk, and get ready to impress your guests with minimal effort. The word mousse means foam in French and though it sounds fancy, it is a super simple process. A mousse can be sweet or savory, but velvety chocolate mousse pops to most minds at the mention of the word. Unlike classic pudding, mousse is not baked. It sets up as it cools to form a luscious, smooth finale to an elegant meal. Top each serving with 1/4 cup raspberries or sliced strawberries.
3 oz, or semisweet, chopped
Unsweetened cocoa powder
Powdered sugar (confectioner's)
Fat-free vanilla yogurt
6 oz, or low-fat
Fat free whipped topping
- Combine the chocolate and half-and-half in a medium microwavable bowl. Microwave on High 1 minute. Let stand 1 minute, then whisk until the chocolate is melted and smooth. Let cool 10 minutes.
- Strain the cocoa and confectioners' sugar through a sieve set over the chocolate mixture. Whisk the mixture until smooth, then add the yogurt, whisking until blended. Gently fold in the whipped topping just until no white streaks remain. Spoon the mousse evenly into 6 dessert dishes. Refrigerate up to 8 hours. Yields about 1/3 cup per serving.