A Low Fat, Amazing, Warm Chocolate Mousse

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped finely
• 1/4 cup water
• 1 1/2 tablespoons brandy (this is only an option it is not necessary) or 1 1/2 tablespoons rum (this is only an option it is not necessary) or 1 1/2 tablespoons liquor, of choice (this is only an option it is not necessary)
• 3 eggs, at room temp
• 3 tablespoons sugar

Recipe

• 1 preheat oven to 325 f, position rack in lower third of the oven.
• 2 start a kettle of water to have boiled for later.
• 3 put the chocolate and liquid(s) of choice in a heat proof bowl, and place over a pot of barely simmering water.
• 4 stir frequently and just before it is all melted, remove from the heat, continuing to stir until completely melted.
• 5 beat the eggs with the sugar on low until blended then beat on high for 3-4 min, until eggs resemble a softly whipped cream.
• 6 fold 1/4 of the egg mixture into the chocolate, stopping before it is completely mixed. then fold in 1/2 of the remaining egg mixture, stopping before completely mixed. then fold the rest of the egg mixture just until you get an even colour.
• 7 divide into 6-8 ramekins (if need be this is where you can place in the fridge for up to 24 hours before baking).
• 8 set them in a large baking pan and place in the oven. poor boiling water into the pan until it reaches 1/2 way up the sides of the ramekins.
• 9 bake until the centre of the mousse reaches 155 f, if you don't have and oven proof thermometer bake for 14-16 minute.
• 10 allow 10 minutes for mousse to sit, after removing from the oven.
• 11 you can play around with the flavours and texture of this mousse by changing the liquid used. try using 1/4 cup of milk or coffee instead of the water, or you can use 1/2 a cup of cream instead of the water.
• 12 i usually use my favourite bar of dark chocolate instead of the bittersweet chocolate, for an even more delicious flavour.