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Serves 6 7 oz semisweet cho­co­late (70% co­coa solids), bro­ken into pieces 4 egg whites 3 to 4 ta­ble­spoons su­perfine su­gar, to taste ⅔ cup plain yo­gurt Fresh rasp­ber­ries, to serve

Melt the cho­co­late in a heat­proof bowl set over a saucepan of gen­tly sim­mer­ing wa­ter, mak­ing sure the bowl does not touch the wa­ter, stir­ring oc­ca­sion­ally. Al­ter­na­tively, melt the cho­co­late in a mi­crowave. Let cool slightly.

Mean­while, whisk the egg whites in a clean bowl un­til stiff peaks form. Gen­tly fold in the su­gar, a spoon­ful at a time.

Mix the yo­gurt into the melted cho­co­late (it will start to thicken im­me­di­ately, so work fairly quickly), then fold in the egg white mix­ture, a third at a time.

Spoon the mousse into 6 small bowls or glasses and serve im­me­di­ately or chill to serve later (we give you 5 min­utes!). Serve with fresh rasp­ber­ries and small spoons.

WHY WE LOVE IT De­li­ciously deca­dent, and not a drop of heavy cream in sight! This quickie mousse uses plain yo­gurt for its volup­tuous creami­ness and whisked egg whites for lift. Yes, there’s some su­gar – use 3 ta­ble­spoons if you pre­fer a truly dark spoon­ful or 4 if you have a sweet tooth. Do serve in small bowls or glasses, though; this is sur­pris­ingly rich and in­dul­gent and will eas­ily sat­isfy six choco­holics.

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