Reduced Fat Chocolate Mousse (serves 2)
Chocolate desserts are enticing, period.
They are, however, not always the most sensible option for those who count their calories and try to stay trim.
Surprisingly, it’s frequently not actually the chocolate in the dessert that is especially bad for you – it’s the other ingredients that pile on the fat. So, by eliminating butter, egg yolks and cream from the recipe, as well as reducing the amount of sugar, you can reduce the amount your calorie intake.
Good-quality chocolate is worth buying; it is made with less sugar than cheaper varieties and doesn’t contain as much vegetable fat or as many artificial flavours. Similarly, bear in mind that because chocolate with a high percentage of cocoa solids has a stronger, more distinct flavour, meaning that you don’t need to use as much of it.
So when you feel you deserve something sweet for dessert, how about trying this recipe.
65g dark chocolate, 70 per cent cocoa solids
1 tablespoon cocoa powder
50ml warm water
150g Greek yoghurt (plus leave some extra to serve)
2 egg whites
2 teaspoons caster sugar
Raspberries to decorate
Break the chocolate into small pieces and place in a bowl suspended over a pan of barely simmering water, making sure that the bowl does not touch the water.
Once the chocolate begins to melt, remove the pan from the stove and stir – the residual heat will melt the rest. Mix together the cocoa powder and warm water and stir into the melted chocolate until smooth. Leave to cool for a couple of minutes.
Add the yoghurt to the chocolate and stir well to combine. In a clean, dry bowl whisk the egg whites to soft peaks. Continue to whisk and add the sugar a teaspoon at a time, until you have a glossy meringue mixture.
Gently fold the whites into the chocolate mix, being careful not to knock out the air as this is what makes the mousse. Spoon into small dishes and place in the fridge to set for a few hours or overnight. Decorate with raspberries and add a spoonful of Greek yoghurt on the side.