Chef John Guinivere prepares Sugar Free Chocolate Mousse with Phyllo Dough
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Sugar free mousse, chocolate mousse with strawberries and phyllo. We are just going to throw them in a 350 oven by the time when we are ready and they will be done and I just put them in there. Now, chocolate mousse; I have diabetes myself so I since tends to see away for sugar, so I sort of made this dessert out because, I was getting tired of just plain old chocolate jello. So, I tried to approve upon it. We used half of it here, or so. We are going to sauté, some of my strawberries and usually the ones I end up cooking, are the ones that aren't as pretty. So, I'll take phyllos, heads off. You certainly can use the regular sour cream, but that's what I am trying to -- since it is sugar-free, I thought I might as well just do a little on fats as well. Calories and calories and calories and calories. Put some brandy on that. Well cooked. And I usually do, just a little bit of water to get this going and make sure you use cold water, we are going to put a bit more. So, you can get it smoothed out and get all the dry, gets out before you add the sour cream. We'd turn those strawberries off. It's real important to really whip this, fair amount, so that you get all that gently incorporated. Now, you guys may have seen, there is a product, it sort of popped around the -- it comes in really cool looking bottles, pomegranate juice and you can take that pomegranate juice and you can cook it down to a syrup and use it as flavor in desserts, it's even good on meat and the stuff like that and they also sell already concentrated syrup. You would put a little bit of that now. A little because one way, you can make a nice drink out of that, it makes really good margaritas. I like the consistency of that. We skimmed a little bit of this sour cream and pomegranate juice as well. I suppose, it could be very good for you to lot of good antioxidants in it. It shows it be nice and hot by now. We cooked strawberries and we put it into the cups. So, a spoon for that, which one is a nice thing in the center. Little bit of -- and let me see if I would use the better knife, see if this works, it should be. Where in the else I was going to try do design, alright. So, this is ready to serve, yeah. Let see, if I can. This work is a little easier if you have a toothpick. Trying to do is, to rather color through it. And pine nuts and a little strawberry for garnish and I chopped it and leave the green on. Just nice, thin slices, almost all the way through, you want it still attached, go ahead and fan that out and there we go. Sugar-free, chocolate mousse strawberries.