The ultimate makeover: Chocolate mousse

The ultimate makeover: Chocolate mousse

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(49 ratings)

Prep: 20 mins

Easy

Serves 4
This sophisticated dessert is great for a dinner party, or for a lighter family pud use ordinary dark chocolate with less cocoa solids

Nutrition and extra info

Nutrition: per serving

  • kcal167
  • fat10g
  • saturates5g
  • carbs15g
  • sugars11g
  • fibre2g
  • protein4g
  • salt0.12g
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Ingredients

  • 85g dark chocolate, 70% (I used Green & Black's)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1 tbsp cocoa powder, plus extra for dusting
  • ½ tsp coffee granules
  • ½ tsp vanilla extract
  • 2 egg whites
  • 1 tbsp golden caster sugar
  • 50g full-fat Greek yogurt
  • handful raspberries, to decorate
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  1. Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.

  2. Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.

  3. Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in – being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.

  4. Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

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Comments, questions and tips

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krizzah
9th May, 2010
2.05
I liked the texture of the mousse but thought that the cocoa powder was very strong and overpowering. Next time I make it I will reduce the amount of cocoa. Has anyone tried making this with white chocolate?
lovefood10
7th May, 2010
very nice awwwww
jazpami
6th May, 2010
4.05
This recipe tastes lovely and the top half of mine was very fluffy and moussey, however, if i were to make it again i'd either leave out the second addition of boiling water or only put in one tbsp as the mixture in the bottom of the bowl was a bit runny despite careful folding.
mojito84
5th May, 2010
5.05
Delicious and very easy to make, you couldn't tell they were low fat.
rachelwoodrow
28th Apr, 2010
5.05
Lovely light texture and a good chocolate flavour. Easy to make, everyone loved them and no-one guessed they were low fat.

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