Prep Time 15 mins
Duration 30 mins
- 100 gm chocolate (85 percent cocoa solids)
- 4 heaped tsp artificial sweetener
- 200 ml greek-style yoghurt
- 2 egg whites
- 250 gm raspberries
- Place a bowl over a saucepan of gently simmering water.
- Break the chocolate into squares and add to the bowl, making sure the bowl is not actually touching the water.
- Add the sugar and gently stir until the chocolate has melted and the sugar has dissolved.
- Next, add half of the crème fraiche to the bowl, mixing thoroughly, then remove from the saucepan.
- Stir in the rest of the crème fraiche.
- Add the egg whites to another bowl, and whisk until they''re stiff and fluffy.
- Then, fold them carefully into the chocolate.
- Spoon the mixture into six small glasses or espresso cups and refrigerate for at least thirty minutes.
- Just before serving, garnish each mousse with a raspberry, and serve the rest of the raspberries alongside.
- You could also add extra fruit when serving, such as blueberries, orange segments and sliced fresh figs, along with a few sprigs of fresh mint.
- Serve one bowl of mousse surrounded with chunks of fruit on cocktail stick to create a chocolate fondue.
- Strawberries, apple, pear, banana and kumquats are all great for dipping. Or try sugar-free marshmallows.
- Add the finely grated zest of an orange to the melting chocolate to give your mousse a subtle chocolate flavour or add a teaspoon of almond extract for extra flavour.
Total Fat 4.8 gm
Saturated Fat 2.8 gm
Carbohydrates 13.2 gm
Fibre 1.9 gm
Protein 6 gm