Baked Chocolate Mousse Recipe

Name: Baked Chocolate Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/3 cup Dutch process cocoa; 1 teaspoon instant espresso granules; 4 ounces bittersweet chocolate, finely chopped; 1 ounce unsweetened chocolate, finely chopped; 1 tablespoon brandy; 1/2 teaspoon vanilla extract; 2 large eggs; 2 large egg whites; 1/3 cup sugar; Dash of salt; 1 1/2 cups frozen reduced-calorie whipped topping, thawed; Baking spray with flour (such as Baker's Joy)

Servings: persons

1/2 cup water
1/3 cup Dutch process cocoa
1 teaspoon instant espresso granules
4 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tablespoon brandy
1/2 teaspoon vanilla extract
2 large eggs
2 large egg whites
1/3 cup sugar
Dash of salt
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Baking spray with flour (such as Baker's Joy)

1
Preheat oven to 350u00b0.
2
Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.
3
Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115u00b0 (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).
4
Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350u00b0 for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack. Cover and chill at least 8 hours or overnight.
5
OR USE WHIPPED CREAM: If you substitute an equal amount of whipped cream for the whipped topping, you'll add 62 calories, 7g fat, and 2g sat fat to each serving. You will also need to bake the mousse about 5 minutes longer.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup water, 1/3 cup Dutch process cocoa, 1 teaspoon instant espresso granules, 4 ounces bittersweet chocolate, finely chopped, and more.

Yes, Baked Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Chocolate Mousse

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