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This post is sponsored by Sweet’N Low®. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.
Can you believe that Christmas is merely weeks away? Where has the year gone! The stores are filling with holiday shoppers and getting busier and busier. Signs of Christmas are everywhere. All that’s left to appear widely is the Christmas carols, which will be coming any day now.
Counting down the days to Christmas has never been sweeter! This year, I’m singing along to “12 Days of Christmas” with Sweet’N Low® and celebrating the holiday season with a new recipe inspired by the classic song! My recipe for the sixth day – Six Geese A Laying – is sure to have you caroling with us!
When I got to thinking about sweet treats made with eggs I wasn’t sure what to make. After all, there are a lot of great things made with eggs. I was looking to keep things simple, and that’s when I realized that chocolate mousse would be a perfect fit.
This easy chocolate mousse recipe requires only a few ingredients that you either have on hand or can easily get at almost any store. Chocolate, cream, sugar and eggs, then some holiday cookies for texture. A simple combination that makes a heavenly sweet treat. Counting calories and wanting to skip the sugar? No worries! Sweet’N Low® substitutes for sugar perfectly!
Sweet’N Low® has been helping millions of people around the world sweeten food and beverages without added sugars and unnecessary calories. One of those familiar pink packets of zero-calorie sweetener is as sweet as two teaspoons of sugar. With 8 teaspoons of Sweet’N Low® being equivalent to one cup of sugar, it’s easy to use Sweet’N Low® to reduce sugar and calories in your favorite recipes. In addition to being able to be used when cooking and baking, Sweet’N Low® easily dissolves in hot and cold beverages.
Here’s how I used Sweet’N Low® to make Easy Chocolate Mousse Parfait.
Easy Chocolate Mousse Parfait
This recipe makes 2 large parfaits.
- 2 large glasses
- 4 glass mixing bowls (3 large and 1 medium)
- Immersible blender OR hand mixer
- Measuring cup
- Measuring spoon
For the mousse
- 8 oz semisweet chocolate chips
- 4 eggs, room temperature
- 6 tsp Sweet’N Low® (8 oz. or 24 packets Sweet’N Low®)
- 2 cups heavy whipping cream
- 10-12 chocolate sandwich cookies
- 2 chocolate sandwich cookies
- 1 cup heavy whipping cream
- 2 tbsp sugar
- 1/2 tsp vanilla
Fill the saucepan about a third of the way with water and place on medium heat.
Place the chocolate sandwich cookies into a zippered bag and use a meat tenderizer to crush them.
Place about a quarter of the cookie crumbs into each glass.
Place the chocolate chips into a large glass mixing bowl. You’re going to use this as a sort of double boiler so this bowl should be large enough to fit on top of the saucepan without touching the bottom of it.
Pour 2 cups of heavy whipping cream into a second large glass bowl. Whip with an immersible or hand blender until light peaks have formed. Place in the fridge.
Place the eggs and Sweet’N Low® into the third large glass bowl. Whip the eggs until they become a thick and fluffy mixture which will take a good 10 minutes.
While whipping the eggs, lower the heat under the saucepan and place the bowl of chocolate chips on top of it.
Once the chocolate chips have melted and become smooth, add the eggs in and stir well.
Take the whipped cream out of the fridge.
Remove the saucepan from the stove and slowly add the whipped cream in, stirring well.
Gently pour some of the mousse into the two glasses, on top of the cookie crumbs. Stop about half way.
Refrigerate the glasses for about 15 minutes.
Remove the glasses from the fridge and place half of the remaining cookie crumbs into each glass.
Gently pour mousse into the two glasses, on top of the cookie crumbs.
Place the glasses into the fridge to set for at least 2 hours, at which point the mousse should be firm instead of jiggly.
About 5-10 minutes before you’re ready to serve you’ll need to make the garnish.
Pour 1 cup of heavy whipping cream along with the sugar and vanilla into a medium sized glass bowl. Whip with an immersible or hand blender until light peaks have formed.
Garnish each glass with some of the whipped cream and a chocolate sandwich cookie.
Serve and enjoy!
You can also check out other Sweet’N Low® recipes inspired by verses of the song, by visiting the following links.
For more information on Sweet’N Low® and for more sweet seasonal recipes, visit www.facebook.com/sweetnlow or the Sweet’N Low® website. You can also keep up with Sweet’N Low® on Twitter, Pinterest, and Instagram.