Happy Friday! I’ve decided to dedicate Fridays to a particular thing (food related, of course) that I have just loved throughout the week. I feel like Oprah! Unfortunately I will not be giving away my favorite things to my readers. I wish. Sorry.
My favorite and fabulous thing this week is: Cooking Light Magazine! You get a subscription!! And you get a subscription!!!!!! And you – wait. I’m not Oprah. Again, I apologize.
After Thanksgiving, Franz and I were still craving something sweet. I know, I know. We had left over pumpkin pie and a cranberry/rhubarb cobbler, so we should have stopped at that. We couldn’t let the craving go. I had the latest copy of Cooking Light staring at me. Sir even used it as a head rest. I usually cook dinner Monday through Thursday. And of those dinners, about 80% or more come from Cooking Light. I even own The Annual Recipes 2009 and 2010 Cookbooks. The recipes are almost always tasty and relatively healthy. Occasionally I may tweak a recipe, but it usually isn’t necessary.
The November cover photo is a slice of Baked Chocolate Mousse Cake. I ran to Trader Joe’s to purchase 2 items I needed to make this devilish dessert: instant coffee and some whipped topping (Cooking light suggested a reduced-calorie whipped topping, but I opted for regular.). I had everything else on hand. Word of advice: always have ingredients on hand to make at least a simple cake or a batch of cookies. It’s the only way to live.
Once again, CL did me proud! It was easy to make, and it was delicious! Here’s the recipe . . .
Baked Chocolate Mousse Cooking Light, November 2012
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 (**I used Apricot Brandy. Only kind I had on hand.)
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) (**I used butter and flour since I didn’t have the specified spray.)
1. Preheat oven to 350°.
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. (**I didn’t stir occasionally and it was fine.)
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 115° (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). (**It took my egg mixture about 4 minutes to reach 115 degrees. To attain the ribbony, soft peaks, it took about 7 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 350° 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. (**I buttered and dusted with flour a 9-inch spring form pan. In my pan, it took about 21-22 minutes for it to cook. Franz couldn’t wait the recommended chill time. We cut into it after it was in the refrigerator for about 4 hours. It was fine. But it was even better the next night!)
OR USE WHIPPED CREAM: If you substitute an equal amount of whipped cream for the whipped topping, you’ll add 62 calories, 6.7g fat, and 4.2g sat fat to each serving. You will also need to bake the mousse about 5 minutes longer.
Take Care and Happy Eating! (And have a fabulous weekend!!)