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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Velvety Chocolate Mousse

Source: Enlitened Kosher Cooking by Nechama Cohen

A delicious dessert made from chocolate, coffee, and merlot.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	115.5

Total Carbs	3.7 g

Dietary Fiber	0.0 g

Sugars	0.2 g

Total Fat	8.7 g

Saturated Fat	5.1 g

Unsaturated Fat	0.2 g

Potassium	40.0 mg

Protein	4.5 g

Sodium	59.4 mg

Dietary Exchanges 8.7 Fat, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.5
4 1/2 oz unsweetened baking chocolate 2.0
2 tbsp butter 7.0
7 each egg whites 4.0
4 each raw egg yolks 1.0
1 pinch salt 2.0
2 tbsp SPLENDA® No Calorie Sweetener, granulated 1.0
1 tbsp instant coffee granules 1.0
1 tsp vanilla extract 1.0
1 tbsp red wine 1.0
1 each cooking spray

Directions

Break chocolate into pieces and microwave with butter for approximately 1 minute (making sure it doesn't burn).
Set in a bowl of hot water, so that it doesn't harden.
Beat the egg whites with 1 tablespoon of sugar substitute, just until stiff peaks form. Beating too long will make it difficult to blend with the chocolate. Set aside.
In another bowl, beat the egg yolks with 1 tablespoon of the sugar substitute until thick and lemon-colored. Once it starts to thicken, turn mixer on the lowest setting and slowly pour in the melted chocolate (keep 1 tablespoon for later use as chocolate shavings).
Beat on low until thick and incorporated, occasionally scraping down the sides. If a bit of egg white is still showing, finish by mixing with a spatula.
Continue mixing by hand, adding the coffee, vanilla, and wine.
Pour into small glass dessert bowls and refrigerate until ready to serve.
To prepare in advance, pour into small muffin tins lined with paper cupcake holders. Freeze these overnight. Carefully remove paper right before serving and garnish. These melt quickly.