“To truly mousse or not to mousse?” That was the question. At first I thought I’d find a great low-fat packaged mousse mix and turn the flavors up by adding some interesting ingredients. I tried it...and decided you deserved better. This is as close as I could get to a real chocolate mousse, made with egg whites and chocolate and very little fat.

　　

Ingredients

serves 4

　　1 teaspoon vanilla extract

　　1/2 teaspoon powdered gelatin

　　1/3 cup egg substitute

　　1 1/2 ounces unsweetened chocolate, chopped fine

　　1 tablespoon light agave nectar

　　Pinch of salt

　　2 tablespoons instant espresso powder

　　4 large egg whites, at room temperature

　　1/4 teaspoon cream of tartar

　　1/4 cup granulated Splenda

　　2 tablespoons semisweet chocolate chips

　　1/2 cup fresh raspberries

　　1/2 cup sliced fresh strawberries

　　

Step 1

Combine the vanilla and 1 teaspoon water in a medium bowl. Sprinkle the gelatin on top, and set it aside for 3 to 5 minutes to allow the gelatin to bloom.

　　

Step 2

Bring a medium pot of water to a simmer. Meanwhile, in a metal bowl, whisk together the egg substitute, unsweetened chocolate, agave nectar, salt, and espresso powder. Place the bowl over the simmering water and whisk until the chocolate is fully melted and the mixture is hot and thickened. Do not allow the egg substitute to fully cook. (You can also do this in a double boiler.) Whisk the hot chocolate mixture into the bloomed gelatine until the gelatin is melted and fully incorporated. Allow the chocolate mixture to cool to room temperature, stirring occasionally. This will take only a few minutes.

　　

Step 3

When the chocolate mixture has cooled, place the egg whites in the bowl of an electric mixer fitted with the whip attachment, and begin to beat them on medium speed. When they begin to foam, add the cream of tartar. When very soft peaks begin to form, gradually add the Splenda. Whip the whites until they form medium peaks. They should look somewhat creamy and should not be stiff or dry.

　　

Step 4

Fold one-third of the egg whites into the chocolate mixture to lighten it. Then, in two increments, fold the chocolate mixture into the whites until it is just incorporated. Spoon the mousse into 4 dessert dishes, and refrigerate for 1 hour or up to 5 hours.

　　

Step 5

Sprinkle the chocolate chips, raspberries, and sliced strawberries on top, and serve.

　　

nutrition information

Step 6

Fat 32.3g (before), 7.2g (after)

　　

Step 7

Calories: 455 (before), 145 (after)

　　

Step 8

Protein: 8g

　　

Step 9

Carbohydrates: 17g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Fiber: 3g

　　

Step 12

Sodium: 168mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.