Who doesn’t love some chocolate mousse minus the guilt? It’s the perfect way to end a meal or serve as an after-dinner dessert. It’s so easy to make that you can whip up a batch of this decadent dessert whenever you want.
This recipe has been tested and approved by my family and friends, who now request it all the time. It’s best served chilled, but it’s also delicious at room temperature.
The best part about this recipe is that it uses only three ingredients: Dark chocolate, free-range egg whites, and greek yoghurt. If you don’t have one of those ingredients on hand, feel free to substitute something else in its place—just be sure not to use anything too overpowering or sweet.
NUTRITIONAL INFO PER SERVE (4 serves)
151 Cal | 7g Fats | 15.6g Carbs | 6g Protein
MOUSSE BATTER INGREDIENTS
• 100g good quality dark chocolate, chopped, plus a few shavings to decorate
• 4 large free-range egg whites
• 50g fat-free greek yoghurt
• 4 x 200ml ramekin
STEP BY STEP
1) 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.
2) Put the egg whites in a large, clean bowl and use an electric hand mixer to whisk to medium-stiff peaks. Stir the yoghurt into the melted chocolate until combined.
3) 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.
4) Divide the mousse batter equally among the ramekins, then chill for 4 hours before serving. Decorate the mousses with a few chocolate shavings to serve.
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