Chocolate Mousse
Use dark chocolate to add a smooth rich taste to your light and fluffy dessert.
It's sure to impress and lower in calories than many other desserts!
Nutrition Facts
Serving Size 1 ramekin
Servings 2
- Amount Per Serving
- Calories 142
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 16.7g6%
- Dietary Fiber 1g4%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryDessert
1 large egg white
40 g dark chocolate
0.50 tbsp cocoa powder
0.50 tbsp castor sugar
0.25 tsp vanilla extract
25 g 0% fat Greek style yoghurt
1
Whisk the egg white until soft peaks appear.
Gently beat in the castor sugar until thick and shiny, and set aside.
2
Roughly chop the chocolate into pieces and place in a bowl over a pot of simmering water.
Mix the cocoa powder and vanilla extract with 1 tbsp of water to form a paste and pour on top of the melting chocolate.
Slowly mix as the chocolate melts.
3
Once the chocolate has melted completely, stir in 1 tbsp of warm water. This will thin out the chocolate. Set aside to cool a little.
Once slightly cooled, mix in the Greek yoghurt.
4
Fold in 1/3 of the egg mixture into the chocolate gently. It is essential that you don't overmix, as you'll lose that "mousey" texture.
Continuing folding in the rest of the egg whites until all incorporated.
5
Spoon into 2 dishes/ramekins and leave to set in the fridge for a few hours or overnight.
Serve with cream and grated chocolate, and enjoy!
Ingredients
1 large egg white
40 g dark chocolate
0.50 tbsp cocoa powder
0.50 tbsp castor sugar
0.25 tsp vanilla extract
25 g 0% fat Greek style yoghurt
Directions
1
Whisk the egg white until soft peaks appear.
Gently beat in the castor sugar until thick and shiny, and set aside.
2
Roughly chop the chocolate into pieces and place in a bowl over a pot of simmering water.
Mix the cocoa powder and vanilla extract with 1 tbsp of water to form a paste and pour on top of the melting chocolate.
Slowly mix as the chocolate melts.
3
Once the chocolate has melted completely, stir in 1 tbsp of warm water. This will thin out the chocolate. Set aside to cool a little.
Once slightly cooled, mix in the Greek yoghurt.
4
Fold in 1/3 of the egg mixture into the chocolate gently. It is essential that you don't overmix, as you'll lose that "mousey" texture.
Continuing folding in the rest of the egg whites until all incorporated.
5
Spoon into 2 dishes/ramekins and leave to set in the fridge for a few hours or overnight.
Serve with cream and grated chocolate, and enjoy!