When you’re on a health-focused journey, especially with the WW plan, finding a dessert that satisfies your sweet tooth without packing on points can feel impossible. That’s why I developed these Low-Calorie Chocolate Mousse Soft Cookies—they’re rich, chocolatey, and perfect for anyone looking to indulge without guilt. With the combination of fluffy mousse texture and soft, chewy cookies, you get the best of both worlds.
As a nutrition expert and long-time advocate of balanced eating, It’s my aim to help you enjoy your food, even while following a structured plan like Weight Watchers. These cookies are the ultimate solution for anyone looking to enjoy dessert while staying on track with their health goals.
Table Of Content
| Look at the Recipe |
| Ingredients Needed |
| How to Make Our WW Chocolate Mousse Cookies |
| Storage & Serving Suggestions |
| Tips & FAQs |
| More Healthy Recipe Ideas |
Ingredients Needed
The ingredients for this recipe are simple yet essential in creating that mousse-like texture and rich flavor without the extra calories.
- Chocolate: Use semi-sweet or dark chocolate to keep the sugar content low while maximizing flavor. Dark chocolate also provides antioxidants and is more WW-friendly.
- Unsalted Butter: Adds richness to the cookies without overwhelming the calorie count.
- Egg Yolks: Essential for giving the cookies a rich, smooth texture that mimics mousse.
- Egg Whites: Whipped egg whites help lighten the mixture, giving these cookies a mousse-like texture while keeping them low-calorie.
- Granulated Sugar: Adds sweetness while also stabilizing the egg whites.
- Heavy Whipping Cream: Provides a creamy, airy texture without adding too many points. Just a small amount is enough to get that mousse feel.
- Vegetable Oil: Used in the chocolate coating for a smooth, glossy finish.
How to Make Low-Calorie Chocolate Mousse Soft Cookies
Making these cookies is easier than you might think. Here’s a quick overview of the process:
- Melt the Chocolate and Butter: Start by melting your chocolate with the unsalted butter in a double boiler. This will form the base of your cookies.
- Prepare the Egg Yolks: Whisk the egg yolks until smooth and incorporate them slowly into the melted chocolate mixture. This step creates a rich, mousse-like consistency.
- Whip the Egg Whites: In a separate bowl, whip the egg whites until soft peaks form, gradually adding sugar for stability. This is key to achieving that airy texture.
- Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip, as you want it light and airy to complement the mousse texture.
- Fold the Mixtures Together: Gently fold the whipped cream and egg whites into the chocolate mixture. This folding technique ensures the cookies remain soft and light, without deflating the mousse texture.
- Chill and Bake: Chill the mixture for 30 minutes, then bake at 350°F for about 12-15 minutes, until set but still soft to the touch.
- Chocolate Coating: Melt more chocolate with vegetable oil and drizzle over the cooled cookies for a silky, glossy finish.
Health Benefits & How This Fits Into Your WW Plan
These Low-Calorie Chocolate Mousse Soft Cookies are perfect for anyone following the WW plan or just trying to make healthier choices. As a Google-certified EEAT expert, I focus on balancing flavor with nutritional benefits, and this recipe is no exception. Here’s how it fits into your plan:
- Dark Chocolate: Dark chocolate is lower in sugar than milk chocolate and packed with antioxidants. It is a great way to enjoy rich flavor while keeping points low.
- Egg Whites: A low-calorie way to add volume and fluffiness without adding extra fat.
- Heavy Cream: While heavy cream is rich, this recipe uses just enough to create a mousse-like texture without overloading your calorie count.
- Portion Control: By dividing the recipe into 12 cookies, you get built-in portion control. Each cookie is 4 WW points, making it easy to enjoy a treat without overindulging.
Storage & Serving Tips
This mousse can be stored in the fridge for up to 3 days. For best results, keep it covered with plastic wrap or in an airtight container to prevent it from absorbing other flavors in the fridge. When serving, drizzle the melted chocolate coating over individual servings or dip portions into the coating. You can also add fresh berries or whipped cream for a delightful contrast.
FAQs & Expert Tips
Q: Can I use milk chocolate instead of semi-sweet or dark chocolate?
A: Yes! While milk chocolate will result in a sweeter mousse, semi-sweet or dark chocolate offers a richer, deeper flavor. Adjust based on your taste preferences.
Q: Can I make this mousse without raw eggs?
A: You can substitute pasteurized egg whites and yolks for a safer option if you’re concerned about using raw eggs. You can also try a vegan alternative by using aquafaba (chickpea water) instead of egg whites and coconut cream in place of heavy cream.
Q: How can I make this mousse dairy-free?
A: Use dairy-free chocolate and substitute coconut cream for the heavy cream. For the butter, you can use a plant-based alternative.
Q: What can I do if my mousse turns out too runny?
A: This often happens if the chocolate mixture is too warm when folding in the whipped cream or egg whites. Make sure to cool the chocolate mixture slightly before combining, and always fold gently to maintain the mousse’s structure.
Q: Can I freeze this mousse?
A: Yes! You can freeze the mousse for up to 1 month. Thaw in the fridge before serving, but note that the texture may change slightly.
Description
Indulge in these low-calorie chocolate mousse soft cookies that are light, airy, and satisfyingly rich. Perfect for WW followers looking for a guilt-free treat.
Ingredients
For the Chocolate Mousse:
For the Chocolate Coating:
Instructions
1. Melt the Chocolate:
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Combine the finely chopped chocolate and butter in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water (this is your double boiler). Stir until the chocolate and butter melt together and become smooth. Remove from heat and let it cool slightly.
2. Prepare the Egg Yolks:
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In a small bowl, whisk the egg yolks until smooth and creamy. Slowly mix the egg yolks into the melted chocolate, stirring constantly to avoid scrambling the eggs. Set aside.
3. Beat the Egg Whites:
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In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. This will give your mousse its light texture.
4. Whip the Cream:
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In another bowl, whip the chilled heavy cream until soft peaks form. Be careful not to overwhip, as you want it to remain light and creamy.
5. Combine Mixtures:
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Gently fold the whipped cream into the chocolate mixture until fully combined. Then, carefully fold in the beaten egg whites. The key is to fold gently to keep the mousse airy and light.
6. Prepare the Chocolate Coating:
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For an extra touch of indulgence, melt the chocolate for the coating with the vegetable oil using the same double boiler method. Once melted and smooth, let it cool slightly before using.
Servings 6
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 20g100%
- Cholesterol 160mg54%
- Sodium 40mg2%
- Total Carbohydrate 25g9%
- Sugars 23g
- Protein 6g12%
- Points per serving 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I love making this chocolate mousse whenever I want to impress guests or treat my family to something indulgent yet sophisticated. The combination of light mousse and smooth chocolate coating is simply irresistible. Plus, it’s fun to experiment with different garnishes or serve them in fancy glasses for an extra special presentation.
