Chocolate mousse made from melted ice cream
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 391, total fat 28 G., saturated fats 17 G., proteins 7 G., carbohydrates 37 G., fiber 3 G., cholesterol 55 mg, sodium 306 mg, sugar 31 G.
Calories 391, total fat 28 G., saturated fats 17 G., proteins 7 G., carbohydrates 37 G., fiber 3 G., cholesterol 55 mg, sodium 306 mg, sugar 31 G.
You can make a delicious chocolate mousse using melted vanilla ice cream by adding a little cocoa, dark chocolate, and whipped cream. Let the mousse set in the refrigerator before serving, and for garnish, simply grate some dark chocolate over the top.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup melted vanilla ice cream
- 1 tbsp sifted cocoa powder
- 170 g chopped dark chocolate (70% cocoa) + 2 tbsp grated chocolate for serving
- 3 large pasteurized egg whites
- 0.5 cups heavy cream
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Recipes with similar ingredients: vanilla ice cream, dark chocolate, cocoa, pasteurized eggs, cream
Cooking the dish according to the recipe:
- Combine the ice cream and cocoa powder in a saucepan, making sure there are no lumps. Heat over medium heat and bring to a boil. Place the chopped chocolate in a medium bowl and pour the hot ice cream over it. Stir to evenly melt the chocolate, then let it cool until it's lukewarm.
- Whisk the egg whites with a pinch of salt until stiff peaks form. Fold one-third of the whites into the chocolate mixture until it becomes light. Gently fold in the remaining egg whites.
- Whip the heavy cream until medium peaks form, then fold it into the chocolate mixture. Divide the mousse into 4 bowls and refrigerate until set, about 1.5 hours. Serve the mousse sprinkled with grated chocolate.
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