You’ll love every indulgent mouthful of this velvety choc mousse.
PREPARATION TIME: 20 MINS
(+ 4 HOURS CHILLING) COOKING TIME: 10 MINS SERVES 4 (AS A DESSERT)
2 Tbsp cocoa powder or glutenfree cocoa powder, sifted 2 Tbsp caster sugar
2 Tbsp custard powder or
gluten-free custard powder 250ml (1 cup) skim milk
2 Tbsp boiling water
2 tsp powdered gelatine
130g (1/2 cup) low-fat vanilla yoghurt, plus extra 1 Tbsp (1 tsp per person), to serve 2 egg whites (from 60g eggs),
at room temperature
10g milk or dark chocolate,
shaved, to serve 3 strawberries, quartered,
1 Put cocoa powder, caster sugar and custard powder in a small saucepan. Gradually whisk in the milk. Cook, stirring, over medium heat until mixture thickens and comes to a simmer. Whisk until smooth. Set aside, whisking occasionally to stop skin forming. 2 Put the boiling water in a small heatproof bowl and sprinkle over the gelatine. Stir well until gelatine is almost dissolved. Put in the microwave on High/ 100% for 20 seconds.
Stir well until gelatine dissolves.
3 Whisk the gelatine into the chocolate mixture. Whisk in the 1/2 cup yoghurt. Set aside for 10 minutes.
4 Using electric beaters, whisk the egg whites in a large bowl until soft peaks form. Add a spoonful to the chocolate mixture and fold in well. Add the remaining egg white and fold in gently until just combined. Spoon mousse evenly between 4 serving dishes. Place dishes on a tray and put in the fridge for 4 hours, or until set.
5 To serve, top each individual mousse with a spoonful of yoghurt, a sprinkle of the chocolate shavings and a few slices of strawberry.