Rich Chocolate Mousse
- Total Time
Add a teaspoon or two of a favorite liqueur, such as raspberry, orange, or hazelnut to the sour cream while beating it to add more flavor.
fat-free half-and-half⅔ cup(s)
semisweet chocolate8 oz, or bittersweet chocolate, chopped
vanilla extract1 tsp
table salt⅛ tsp
fat free sour cream1 ½ cup(s)
- Bring the half-and-half just to a boil in a medium saucepan set over medium heat. Remove the saucepan from the heat and stir in the chocolate. Let stand about 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool to room temperature.
- With an electric mixer on medium-high speed, beat the sour cream in a medium bowl until light and fluffy, about 3 minutes. Reduce the speed to low. Add the chocolate mixture in 3 additions, beating just until combined. Divide the mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day. Yields 3/4 cup per serving.