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Frozen Chocolate Mousse

servings: 8
Frozen Chocolate Mousse

prep time

10

total time

90

ingredients

6

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Frozen Chocolate Mousse

servings: 8
INGREDIENTS:
ingredients
  • 1 ¾ cups Hood Heavy Cream, divided
  • 8 Tbsp. chocolate syrup, divided
  • 6 tsp. unsweetened cocoa powder
  • 2 Tbsp. powdered sugar
  • 3 Tbsp. unsweetened coconut flakes, toasted*
  • 8 fresh raspberries for garnish, if desired
DIRECTIONS:
directions

Line an 8x8-inch baking dish with aluminum foil to cover the bottom and the sides. 

Pour 1 ½ cups cream into the large metal bowl of an electric mixer. Beat on high until the cream has formed stiff peaks. Do not overmix.

Use a spatula to fold in 6 tablespoons of chocolate syrup and the cocoa powder until combined. Spoon into prepared pan and spread evenly.  Cover loosely and freeze for at least 2 to 3 hours and for up to 24 hours. 

When ready to serve, whip the remaining ¼ cup of cream and the powdered sugar just until stiff peaks form.  

Remove the frozen chocolate mousse from the pan by pulling on the aluminum foil. Peel off the foil and place the mousse on a cutting board. Cut the mousse into 8 pieces and place each on a plate. Garnish with remaining chocolate syrup, coconut, whipped cream, and raspberries, if desired. 

*To toast coconut, place in a dry skillet over medium heat for about five minutes, stirring constantly until just golden brown. 

 

Per serving: Calories: 196, Carbohydrate: 19 grams, Fat: 14 grams, Saturated fat: 10 grams, Cholesterol: 36 milligrams, Sodium: 26 milligrams, Calcium: 6 milligrams. 

 

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