Easy German Chocolate Mousse

Easy German Chocolate Mousse requires roughly 45 minutes from start to finish. This gluten free recipe serves 4 and costs $1.34 per serving. One portion of this dish contains approximately 8g of protein, 44g of fat, and a total of 518 calories. It is perfect for valentin day. This recipe from Simply Sugar and Gluten Free requires pecans, chocolate chips, coconut flakes, and gelatin. It works well as a rather inexpensive dessert. 50 people have made this recipe and would make it again. A couple people really liked this European dish. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so outstanding. Try German Chocolate Mousse, German Chocolate Cheesecake Mousse, and German Chocolate Mousse Parfait for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a stainless steel bowl and stainless steel stand mixer whisk attachment or metal beaters in the freezer.Place milk, unflavored gelatin, vanilla, and instant coffee in a medium saucepan and mix well. Let sit for five minutes to soften gelatin. Place uncovered over medium low heat and stir in agave. Once mixture begins to heat up, add cocoa powder and stir until combined. Let mixture heat until it nearly boils, about 180 degrees. Remove from heat and strain through a fine mesh sieve into a bowl. Cover and refrigerate for 30 minutes or until cool and thickened. Don’t chill too long or it will be too thick to incorporate whipped cream.While chocolate mixture is chilling, place heavy whipping into chilled bowl. Whip on medium high using a stand mixer or hand held mixer until stiff peaks form. You can test this by lifting up the beater – if the cream forms a peak and the peak doesn’t fall over then you’ve reached the stiff peak stage. Be careful not to over beat your cream. Cover and chill until chocolate mixture is ready.Take 1/4 of the whipped cream and stir it right into the chocolate mix. This will lighten the mix enough to accept the remaining cream without deflating it. Fold the remaining cream into the chocolate in two or three additions, adding more when the previous addition has started to incorporate. Once you add the last addition of cream, grate the carob or chocolate chips directly over the mousse with a rotary cheese grater then continue folding. Resist the temptation to stir. Just keep folding until your mousse is nearly homogeneous. Cover and chill overnight.Crush the toasted pecans and coconut with your fingers. Spoon mounds of chocolate mousse into 4 beautiful, stemmed dessert dishes and top with a sprinkling of pecans and coconuts. Place a toasted pecan half on top of each as final garnish. Serve with bowls of the remaining toasted pecans and coconut for those guests that are feeling particularly gluttonous.

 

Step by step:

1. Place a stainless steel bowl and stainless steel stand mixer whisk attachment or metal beaters in the freezer.

2. Place milk, unflavored gelatin, vanilla, and instant coffee in a medium saucepan and mix well.

3. Let sit for five minutes to soften gelatin.

4. Place uncovered over medium low heat and stir in agave. Once mixture begins to heat up, add cocoa powder and stir until combined.

5. Let mixture heat until it nearly boils, about 180 degrees.

6. Remove from heat and strain through a fine mesh sieve into a bowl. Cover and refrigerate for 30 minutes or until cool and thickened. Don’t chill too long or it will be too thick to incorporate whipped cream.While chocolate mixture is chilling, place heavy whipping into chilled bowl. Whip on medium high using a stand mixer or hand held mixer until stiff peaks form. You can test this by lifting up the beater – if the cream forms a peak and the peak doesn’t fall over then you’ve reached the stiff peak stage. Be careful not to over beat your cream. Cover and chill until chocolate mixture is ready.Take 1/4 of the whipped cream and stir it right into the chocolate mix. This will lighten the mix enough to accept the remaining cream without deflating it. Fold the remaining cream into the chocolate in two or three additions, adding more when the previous addition has started to incorporate. Once you add the last addition of cream, grate the carob or chocolate chips directly over the mousse with a rotary cheese grater then continue folding. Resist the temptation to stir. Just keep folding until your mousse is nearly homogeneous. Cover and chill overnight.Crush the toasted pecans and coconut with your fingers. Spoon mounds of chocolate mousse into 4 beautiful, stemmed dessert dishes and top with a sprinkling of pecans and coconuts.

7. Place a toasted pecan half on top of each as final garnish.

8. Serve with bowls of the remaining toasted pecans and coconut for those guests that are feeling particularly gluttonous.

Nutrition Information:

covered percent of daily need