CHOCOLATE AND BERRY MOUSSE
PREP TIME: 15 MINS (+ CHILLING) COOK TIME: 5 MINS
SERVES 4 (AS AN
OCCASIONAL DESSERT)
75g good-quality dark
chocolate, grated
4 Tbsp low-fat natural
yoghurt
2 egg whites (from 60g eggs) 2 tsp caster sugar
350g mixed berries (such as blueberries, raspberries, cherries or a combination)
1 Melt the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t directly touch the water. Once melted, remove the bowl from the heat and set aside for 5-10 minutes to cool slightly. Whisk in the yoghurt.
2 Using electric beaters whisk egg whites until stiff peaks form. Add sugar and whisk until well combined. Add a spoonful of egg whites to the chocolate mixture and mix until well combined (this is to loosen mixture and make the remaining egg whites easier to incorporate). Add the remaining egg whites and fold in until just combined, trying to keep as much air in the egg whites as possible.
3 Divide the berries between small glasses or dishes and top with the chocolate mousse. Place in the fridge for 3-4 hours or until well chilled, then serve.