Rich Chocolate Mousse

Ingredients:

• 2/3 cup fat-free half-and-half
• 8 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. vanilla extract
• pinch salt
• 1 1/2 cups fat-free sour cream

Makes 4 Servings (3/4 cup per serving)

1. Bring the half-and-half just to a boil in a medium saucepan set over medium heat. Remove the saucepan from the heat and stir in the chocolate. Let stand about 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool to room temperature.
2. With an electric mixer on medium-high speed, beat the sour cream in a medium bowl until light and fluffy, about 3 minutes. Reduce the speed to low. Add the chocolate mixture in 3 additions, beating just until combined. Divide the  mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your dessert and eat it too. Chocolate mousse is a classic French guilty pleasure it make you wonder how you can enjoy it with all the sugar. This chocolate mousse is sugar free, creamy and rich. The sour cream adds tang to the mousse. It is also recommended that adding a teaspoon or two of your favorite liqueur such as raspberry, orange, mint, hazelnut, Kahlua or any other liqueur while beating the sour cream, will add another layer of flavor to the mousse. They're right. The liqueur also makes the mousse richer.


Ganache Sauce-My way

Ingredients:

• 1/2 cup skim milk
• 1 tbsp unsalted butter
• 1 tbsp granulated sugar
• 6 oz. semisweet chocolate, coarsely grated
• 3 tbsp Godiva Liqueur

Makes 2 Cups

1. In a small saucepan, heat the milk, nutter and sugar just to a simmer.
2. Place the chopped chocolate in a bowl. Pour the hot milk mixture over the chocolate and let the mixture sit for 5 seconds.
3. Gently whisk  the ingredients together. When chocolate is melted, whisk in the liqueur.
4. Pour the sauce into a squeeze bottle and keep warm until ready to use.
5. Serve with Ice cream or your favorite dessert.

WW POINTS VALUE: Who knows?

Note: This recipe appears in the Calphalon Cookbook. I don't know what the nutritional value is nor do I care. This ganache sauce is a guilty pleasure that should be savored for a special occasion it's that good. I substituted skim milk for heavy cream or half-and-half. I also used Kahlua Liqueur instead of Godiva Liqueur; you can use any Liqueur for this recipe and the sauce will be just as heavenly.