Chocolate Mousse

lakettle — Mon, 09 Jun 2014 22:00:58 +0000

This is the ideal dessert to whip up for a dinner party. Not only does it look impressive, but it’s so easy and no one ever realises it’s ‘diet food’. Every time I serve this, it goes down a storm. You can top the mousse with whichever fruit you like. My favourites are strawberries and raspberries as both go so well with chocolate.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 8 points or 196 cals, 12.4g fat, 11.4g carbs, 6.9g protein

Ingredients

85g dark chocolate (50-70% cocoa solids), plus a few shavings to garnish

1 tbsp cocoa powder

½ tsp vanilla extract

2 egg whites

1 tbsp golden caster sugar

50g fat free Greek yogurt

8 strawberries or 12 raspberries

Method

Break up the chocolate and pop into a bowl over a pan of simmering water. After a minute, add the cocoa and vanilla with 2 tablespoons cold water and remove the pan from the heat. Let the chocolate melt from the residual heat of the pan and give it a stir to help it along.
Once melted, stir in 2 tablespoons boiling water. This will thin down the chocolate and make it nice and silky. Remove the bowl from over the pan and leave it to cool slightly.
Meanwhile, whisk the egg whites into soft peaks, then add the sugar until glossy.
Next, beat the yoghurt into the cooled chocolate until evenly combined, then add a third of the egg whites, folding in carefully. Fold in the rest of the egg whites carefully so the mousse keeps its volume.
Pour into small ramekins or dessert bowls and leave to set in the fridge for a couple of hours and ideally overnight. Serve with strawberries or raspberries on top and a few shavings of chocolate.

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Chocolate Mousse