Melted Ice Cream Chocolate Mousse
A quick and easy recipe for chocolate mousse using melted vanilla ice cream.
Servings 6
Ingredients
- 230 grams premium ice cream 1 cup
- 1 tablespoon unsweetened cocoa powder
- 6 oz chopped bittersweet chocolate or 1 cup chocolate chips (170 grams)
- 3 large pasteurized egg whites or the equivalent egg whites from a carton (96 grams)
- 1 pinch salt
- ½ cup heavy cream or half a tub (about 1 ¾ cups) of Cool Whip**
Instructions
- Melt the ice cream over gentle heat in a large saucepan. Add the cocoa powder and whisk until smooth and warm.
- When the ice cream mixture is hot, add the chopped chocolate and stir until smooth. Let cool to lukewarm.
- With an electric mixer, beat the egg whites with the salt until they hold stiff peaks. Whisk about a third of the egg whites into the chocolate mixture to lighten, then gently fold in remaining egg whites.
- Beat the cream until is just starts to hold its shape, then fold into the cooled egg/chocolate mixture. Alternatively, skip the cream and fold in a little over half a tub (5 oz/2 cups) whipped topping.
- Divide among serving bowls and chill for an hour and a half or until stiff. If you want to pipe it, chill just long enough for it to stiffen, then pipe it out of a large piping bag with tip.
Notes
½ cup of heavy cream whips up to around 1 cup of heavy cream and weighs 4 oz. If you are substituting whipped topping, it's best to go with the equivalent weight, so 4 oz/114 grams of whipped topping is about 1 ¾ cup. The whipped topping is sweeter, lighter and fluffier than the whipped cream, so the mousse will be lighter.