Post by April B. on Feb 21, 2003 12:52:01 GMT -6
Chocolate Yogurt Mousse
2 1/2 cups nonfat plain yogurt
2 tablespoons unsweetened non-alkalized cocoa powder
1/4 Cup water
1 cup sugar
4 large egg whites, at room temperature
2 ounces semisweet chocolate
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Cocoa powder, for garnish
Preparation:
1.Line a plastic coffee filter with a double layer of cheesecloth and place it over a glass measuring cup. Spoon the yogurt into the filter.
Cover loosely with plastic wrap and allow the yogurt to drain in the refrigerator overnight.
2.Place 1/4 Cup of the drained yogurt "cheese" in a small bowl.
Cover the bowl with plastic wrap and refrigerate.
Place the remaining yogurt cheese in a large bowl.
Whisk in the cocoa powder, 1 tablespoon at a time, until well-blended.
Set aside.
3.In a heavy, small saucepan, combine the water and sugar.
Cook over medium-low heat, stirring with a wooden spoon, for 3 to 4 minutes, or until the sugar dissolves.
Dip a clean pastry brush in warm water and brush the side of the pan to remove any clinging sugar crystals.
Raise the heat to medium and bring the mixture to a boil.
Cook the mixture for 8 to 10 minutes, or until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
When the syrup reaches 225°F on the candy thermometer, start preparing the beaten egg whites.
4.In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy.
Gradually increase the speed to high and continue beating until soft peaks start to form.
At this point the sugar syrup should register 240°F on the thermometer.
While continuing to beat at medium-low speed, gradually pour the sugar syrup down the side of the bowl into the beaten egg whites.
Continue beating for 3 to 5 minutes, or until the mixture is cool and forms soft, glossy peaks when the beaters are lifted.
5.Melt the chocolate according to the directions in the Chocolate Melting Tips.
Transfer the melted chocolate to a medium bowl.
6.Whisk about 1 cup of the mounted egg whites into the melted chocolate to lighten it.
Whisk the lightened chocolate into the yogurt/cocoa mixture until completely blended.
Using a large balloon whisk or rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten.
Fold in the remaining egg whites.
7.Divide the chocolate mousse evenly among six dessert glasses.
Refrigerate the desserts until serving.
Garnish the mousses:
1.Remove the reserved yogurt cheese from the refrigerator.
Sift the confectioners' sugar over the yogurt and whisk until smooth.
Whisk in the vanilla.
Before serving, spoon about 1 tablespoon of the sweetened yogurt onto each mousse and sprinkle with cocoa powder if desired.
Serves 6
2 1/2 cups nonfat plain yogurt
2 tablespoons unsweetened non-alkalized cocoa powder
1/4 Cup water
1 cup sugar
4 large egg whites, at room temperature
2 ounces semisweet chocolate
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Cocoa powder, for garnish
Preparation:
1.Line a plastic coffee filter with a double layer of cheesecloth and place it over a glass measuring cup. Spoon the yogurt into the filter.
Cover loosely with plastic wrap and allow the yogurt to drain in the refrigerator overnight.
2.Place 1/4 Cup of the drained yogurt "cheese" in a small bowl.
Cover the bowl with plastic wrap and refrigerate.
Place the remaining yogurt cheese in a large bowl.
Whisk in the cocoa powder, 1 tablespoon at a time, until well-blended.
Set aside.
3.In a heavy, small saucepan, combine the water and sugar.
Cook over medium-low heat, stirring with a wooden spoon, for 3 to 4 minutes, or until the sugar dissolves.
Dip a clean pastry brush in warm water and brush the side of the pan to remove any clinging sugar crystals.
Raise the heat to medium and bring the mixture to a boil.
Cook the mixture for 8 to 10 minutes, or until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
When the syrup reaches 225°F on the candy thermometer, start preparing the beaten egg whites.
4.In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy.
Gradually increase the speed to high and continue beating until soft peaks start to form.
At this point the sugar syrup should register 240°F on the thermometer.
While continuing to beat at medium-low speed, gradually pour the sugar syrup down the side of the bowl into the beaten egg whites.
Continue beating for 3 to 5 minutes, or until the mixture is cool and forms soft, glossy peaks when the beaters are lifted.
5.Melt the chocolate according to the directions in the Chocolate Melting Tips.
Transfer the melted chocolate to a medium bowl.
6.Whisk about 1 cup of the mounted egg whites into the melted chocolate to lighten it.
Whisk the lightened chocolate into the yogurt/cocoa mixture until completely blended.
Using a large balloon whisk or rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten.
Fold in the remaining egg whites.
7.Divide the chocolate mousse evenly among six dessert glasses.
Refrigerate the desserts until serving.
Garnish the mousses:
1.Remove the reserved yogurt cheese from the refrigerator.
Sift the confectioners' sugar over the yogurt and whisk until smooth.
Whisk in the vanilla.
Before serving, spoon about 1 tablespoon of the sweetened yogurt onto each mousse and sprinkle with cocoa powder if desired.
Serves 6
