One of my all time favourite desserts is chocolate mousse. I love anything chocolate but you can’t beat a silky, light chocolaty mousse. Perfect topped with fresh fruit, or with chunks of white chocolate throughout.
This recipe is one for every day, it’s not your classic French recipe (which don’t get me wrong I love!) but it’s slightly easier and with some healthy swaps.
Ingredients (makes 4 good sized mousses or 6 mini ones)
- 85g dark chocolate (anything above 70% is perfect)
- 1 tbsp cocoa powder
- 1/2 tsp vanilla paste
- 2 egg whites
- 1 tbsp caster sugar
- 50g greek yoghurt
- Any toppings you fancy (I love fresh fruit or chunks of your favourite chocolate bar)
Method
- In a heat proof bowl put in your chocolate (broken into chunks), cocoa powder, vanilla paste and 2 tbsp cold water. Put over a pan of simmering water on a low-medium heat, making sure the bottom of your bowl isn’t touching the water as it could burn the chocolate.
- Keep stirring until it’s all melted together, the mix will be quite thick. Take off the heat and add 2 tbsp boiling water, mix until it’s a silky smooth consistency.
- In a separate mixing bowl whisk your egg whites until they reach soft peaks, now add in the sugar and whisk until thick and glossy.
- Add the yoghurt into the slightly cooled chocolate mixture and combine.
- Fold about a third of the egg whites into the chocolate until mixed thoroughly, don’t worry about being rough with it at this stage as you just want to make sure the first lot is completely combined. Then gently fold in the rest of the egg whites in figure of eight motions, now making sure you don’t knock out any of the air.
- Once all specks of white have gone and you’re left with a silky smooth mousse, transfer it to your favourite ramekins or bowls and refrigerate for a couple of hours.
- Finish with the toppings of your choice, then serve!
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