Chocolate & berry mousse pots
- Preparation and cooking time
- Serves 4
- 75g dark chocolate 70% grated
- 4 tbsp low-fat yogurt
- 2 large egg whites
- 2 tsp caster sugar
- 350g berries (try blueberries, raspberries, cherries or a mix)
- STEP 1
Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
- STEP 2
Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix – loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
- STEP 3
Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.