Chocolate & raspberry pots
These individual fluffy chocolate mousses are a great way to get kids into the kitchen to build their skills
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.
- Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.
- When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.
PER SERVING
320 kcalories, protein 7g, carbohydrate 33g, fat 18 g, saturated fat 11g, fibre 1g, sugar 33g, salt 0.1 g
Recipe from Good Food magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1916654/
http://www.bbcgoodfood.com/recipes/1916654/
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Ingredients
- 200g plain chocolate (not too bitter, 50% or less)
- 100g frozen raspberries , defrosted or fresh raspberries
- 500g Greek yogurt
- 3 tbsp honey
- chocolate curls or sprinkles, for serving
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Ingredients
- 200g plain chocolate (not too bitter, 50% or less)
- 100g frozen raspberries , defrosted or fresh raspberries
- 500g Greek yogurt
- 3 tbsp honey
- chocolate curls or sprinkles, for serving
PER SERVING
320 kcalories, protein 7g, carbohydrate 33g, fat 18 g, saturated fat 11g, fibre 1g, sugar 33g, salt 0.1 g
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26 January 2012
Jane rated and commented on this recipe
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