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Mexican Chocolate Mousse

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6672
Energy (kCal)227.605
Carbohydrates (g)33.6928
Total fats (g)6.9613
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool. | 2. 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added. | 3. 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mexican chocolate beverage mix 1 piece - - - -
    salt 1 teaspoon - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    cocoa powder 1 teaspoon 4.085 1.0374 0.3512 0.2455
    chocolate pudding mix 1/2 cup 149.1 26.8238 4.473 2.7264
    whipping cream 1 pint - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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