KitchenAid 670, 690 manual Instant Chocolate Sauce, Orange-Chocolate Mousse

Instant Chocolate Sauce

1⁄3 cup packed brown sugar

1⁄4 cup sugar

1⁄4 cup semi-sweet chocolate chips

1⁄3 cup skim or low-fat milk

1tablespoon margarine or butter

2tablespoons light corn syrup

3⁄4 teaspoon vanilla

Position multipurpose blade in work bowl. Add sugars and chocolate chips. Process until chocolate is finely chopped, about 25 to 30 seconds.

In small saucepan, heat milk, margarine, and corn syrup until very hot but not boiling. With processor running, add hot milk mixture through feed tube. Add vanilla. Process until smooth, about 5 to

10 seconds, scraping sides of bowl, if necessary. Serve warm or cool.

Yield: 1 cup (16 1-tablespoon servings).

Per serving: About 58 cal, 0 g pro, 12 g car, 2 g fat, 0 mg chol, 16 mg sod.

Orange-Chocolate Mousse

1⁄2 cup semi-sweet chocolate chips

1⁄4 cup sugar

Orange portion only of peel from 1⁄3 medium orange, cut in strips

1⁄2 cup skim milk

1teaspoon unflavored gelatin

1 tablespoon water

11⁄2 cups light whipped topping

Position multipurpose blade in work bowl. Add chocolate chips, sugar, and orange peel. Process until chocolate and peel are finely chopped, about 30 to 40 seconds.

In small saucepan over medium heat, heat milk until very hot but not boiling.

In small bowl, sprinkle gelatin over water. Let stand for 10 to 15 seconds to soften. Add to hot milk. Reduce heat to medium-low. Cook and stir until gelatin dissolves.

With processor running, slowly add hot milk mixture through feed tube. Process until smooth, about 10 to 20 seconds, scraping sides of bowl, if necessary. Remove to medium mixing bowl.

Refrigerate for 10 to 15 minutes. Fold in whipped topping. Pour into individual dessert dishes, if desired. Chill completely.

Yield: 6 servings.

Per serving: About 146 cal, 2 g pro, 22 g car, 6 g fat, 1 mg chol, 25 mg sod.

Variation: Omit orange peel. Add 1⁄4 teaspoon almond extract with milk mixture.

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