Chocolate Mousse -Lighter ATK

By mariannefeldman

http://www.yumsugar.com/Light-Chocolate-Mousse-Recipe-28998846?utm_source=americastestkitchen.com&utm_medium=facebook&utm_campaign=americastestkitchen_facebook
Nutritional information per serving: 200 calories, 9 g fat, 5 g saturated fat, 5 mg cholesterol, 30 g carbohydrates, 4 g protein, 2 g fiber, 40 mg sodium

Ingredients

• Recipe Notes
• Recipe Makeover by America's Test Kitchen
• 270 22 13 22 g fat, 13 g saturated fat
• 200 9 5 9 g fat, 5 g saturated fat
• INGREDIENTS
• 4 4 4 ounces semisweet chocolate, broken into pieces
• 1/3 1/3 1/3 cup white chocolate chips
• 2 2 2 tablespoons cocoa
• 6 6 1/3 tablespoons plus 1/3 cup water
• 1 1 1 teaspoon vanilla extract
• 1/3 1/3 1/3 cup (2 1/3 ounces) sugar
• 3 3 3 large egg whites, room temperature
• 1/4 1/4 1/4 teaspoon cream of tartar

Preparation

Step 1

DIRECTIONS

Combine semisweet chocolate, white chocolate chips, cocoa, 6 tablespoons water, and vanilla in medium bowl set over large saucepan of barely simmering water, making sure water does not touch bottom of bowl. Heat mixture, whisking often, until chocolate is melted and mixture is smooth, about 2 minutes; set aside to cool slightly.
Bring remaining 1/3 cup water and sugar to boil in small saucepan over medium-high heat; cook until mixture is slightly thickened and syrupy (about 235 degrees on candy thermometer), 3 to 4 minutes. Remove from heat; cover to keep warm.
Using stand mixer fitted with whisk, whip egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes.
Reduce speed to medium and slowly add hot syrup, avoiding whisk and sides of bowl. Increase mixer speed to medium-high and continue to whip until meringue has cooled slightly (just warm) and is very thick and shiny, 2 to 5 minutes.
Gently whisk one-third of meringue into chocolate mixture until combined, then gently whisk in remaining meringue. Divide mousse evenly among six 4-ounce ramekins or pudding cups. Cover tightly with plastic wrap, and refrigerate until set, at least 12 hours or up to 3 days. Serve.
Serves 6.