58384 lower cal chocolate mousse sponge Recipes

whipping cream, divided, semisweet chocolate squares, light corn syrup, butter or margarine, powdered sugar, vanilla extract, frozen raspberries, thawed, garnishes: fresh mint sprigs, fresh raspberries

heavy whipping cream, divided, egg yolks, semisweet chocolate, chopped, butter, cubed, light corn syrup, sugar, vanilla extract, frozen raspberries, thawed, light corn syrup

semisweet chocolate chips, water, egg yolk, lightly beaten, vanilla extract, heavy whipping cream, sugar, cream , optional

cold fat-free milk, sugar-free instant chocolate fudge pudding mix, prepared angel food cake

semisweet chocolate chips, butter, cubed, egg yolk, lightly beaten, heavy whipping cream, divided, light corn syrup, vanilla extract, cranberry juice, lime juice, jellied cranberry sauce

cream cheese, softened, sugar, baking cocoa, milk, almond extract, chocolate wafers, maraschino cherries

butter, softened, turbinado or light muscovado sugar, milk, eggs, beaten, self-rising flour, baking powder, ground cinnamon, chocolate hazelnut spread, white chocolate chips

cake mix , chocolate, light sour cream, semi-sweet chocolate chips, water, egg, egg whites, oil, instant chocolate pudding mix, ice cream , or frozen yogurt for lower-cal

chocolate sponge cake, gelatine, cold water, heavy cream, powder sugar, ripe banana, mashed, bananas, sliced, decoration, melted chocolate, icing sugar

chocolate sponge, eggs -3, sugar - 75g /powdered, cornflour - 1 tbsp, cocoa - 2 tbsp, flour - 75 g minus 3 tbsps, baking powder - 1 tsp, salt, vanilla essence - 1 tsp, strawberry sponge, eggs - 3, sugar - 75 g, cornflour - 1 tbsp, flour - 75g minus 1 tbsp, baking powder - 1 tsp, salt, strawberry essence - 1 tsp, method : similar to above., cream - 400ml (35% fat), strawberry essence -1 tsp (optional), powdered sugar - 2-3 tbsp (increase if strawberries are tart), strawberries - 200g/ chopped ; reserve 3-4 for decoration, ganache, dark chocolate - 200g, cream - 200ml

cm chocolate butter cake ( follow my vanilla chocolate lb cake for best results, chocolate batter), white chocolate mousse, eggs, cornstarch, sugar, milk, gelatin powder, water, heavy cream, white chocolate, plain chocolate , or dark chocolate, chocolate glaze, plain chocolate, heavy cream, white chocolate, melted

milk chocolate candy bars (1.55 oz each), crushed vanilla wafers (about 30 wafers)

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, salt, baking powder, water, cream cheese, softened, sugar, baking cocoa, vanilla extract, heavy whipping cream , whipped, semisweet chocolate, grated

semisweet chocolate, eggs (or for lower fat & cholestoral and no sacrifice to flavor ( eggbeaters equal to 3 ), low-fat whipping cream, cognac or 1 -2 tbsp grand marnier

black chocolate mousse, semisweet or bittersweet chocolate, chopped or grated, unsalted kerrygold butter, sugar, guinness, lrg eggs, separated, heavy cream, white chocolate mousse, white chocolate, chopped or grated, heavy cream

duncan hines fudge brownie mix (each using 2 eggs and milk instead of water), kahlua (coffee-flavored liqueur), chocolate mousse (use your own recipe , or mix up two (4.2-oz. package. chocolate mousse mix), cream (from 1 1/2 cup. heavy , whipped), semi-sweet chocolate shavings, mix brownies according to instructions on box, using the two-egg recipe and, substituting milk for the water. line two 13x9x2 1/2-inch glass or metal, pans with either parchment paper or wax paper (the paper lining makes it, much easier to remove the brownies from the pan.) grease bottoms with oil or spray with pam. pour batter into pans, and bake - either in a convection, oven at 325f for 20 minutes, or in a standard oven for about 24-26 minutes., convection oven is preferred - it makes a chewier brownie). bake until, a toothpick inserted in the middle of the brownie comes out clean ., important - do not overcook. remove from oven and allow to cool completely., loosen the sides with a knife, then remove the brownies in 1 piece from, pans. turn the brownies upside down and return to the pan. peel, off paper, then brush the brownie with half of the kahlua, starting from the, outer edges and working toward the center. spread 2 cups of the chocolate, mousse evenly over the brownie , then spread 2 cups whipped cream over the, mousse ., use a vegetable peeler to shave chocolate, then sprinkle top evenly with, chocolate shavings. remove second brownie from the other pan , brush with, remaining kahlua , and place on top. repeat layers, first spreading the, remaining chocolate mousse , then the remaining whipped cream. (there are no chocolate shavings on top). refrigerate to store.

semisweet chocolate , best quality available, chopped, unsalted butter, softened to room temperature, pasteurized pasteurized liquid egg-whites (for whippping), cream of tartar, sugar , plus, sugar, heavy whipping cream, cold, pure vanilla extract, semisweet chocolate, sugar ice cream cones, multicolored sugar nonpareils (read *note), white chocolate or 4 oz dark chocolate, frozen strawberries, lightly sweetened with, sugar (can sub frozen raspberries, too!)