Lighter chocolate mousse
- March 2018
- Serves 4
- Hands-on time 20 min
Our lighter take on a classic chocolate mousse uses just three ingredients and tastes just as decadent as the full-fat version.
- 7g (4.2g saturated)
- 15.6g (15.4g sugars)
- 100g good quality dark chocolate, chopped, plus a few shavings to decorate
- 4 large free-range egg whites
- 50g fat free greek yogurt
You’ll also need…
- 4 x 200ml ramekin
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir occasionally until melted, then set aside to cool slightly.
- Put the egg whites in a large, clean bowl and use an electric hand mixer to whisk to medium-stiff peaks. Stir the yogurt into the melted chocolate until combined.
- Using a large metal spoon or spatula, stir a spoonful of the whisked egg whites into the chocolate mixture to loosen, then carefully fold in the remaining egg white.
- Divide equally among the ramekins, then chill for 4 hours before serving. Decorate the mousses with a few chocolate shavings to serve.
To make decorative chocolate shavings, run a vegetable peeler down the edge of a bar of dark chocolate. Beat leftover yolks with a pinch of sugar or salt and freeze in a food bag, labelled with the number of yolks and the date, for up to 3 months.
The mousse will keep for several days, covered with cling film in the fridge.
We omitted the sugar and used a good quality dark chocolate instead of a sweetened chocolate, then added fat-free greek yogurt for a rich, creamy texture.
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