Lighter chocolate mousse
- Published: 24 Apr 18
- Updated: 18 Mar 24
Our lighter take on a classic chocolate mousse uses just three ingredients and tastes just as decadent as the full-fat version.
Check out more delicious no-bake desserts.
-
Serves 4
-
Hands-on time 20 min
Ingredients
- 100g good quality dark chocolate, chopped, plus a few shavings to decorate
- 4 large free-range egg whites
- 50g fat free greek yogurt
You’ll also need…
- 4 x 200ml ramekin
Method
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir occasionally until melted, then set aside to cool slightly.
- Put the egg whites in a large, clean bowl and use an electric hand mixer to whisk to medium-stiff peaks. Stir the yogurt into the melted chocolate until combined.
- Using a large metal spoon or spatula, stir a spoonful of the whisked egg whites into the chocolate mixture to loosen, then carefully fold in the remaining egg white.
- Divide equally among the ramekins, then chill for 4 hours before serving. Decorate the mousses with a few chocolate shavings to serve.
- Recipe from March 2018 Issue
Nutrition
- Calories
- 151kcals
- Fat
- 7g (4.2g saturated)
- Protein
- 6g
- Carbohydrates
- 15.6g (15.4g sugars)
- Fibre
- 0.8g
- Salt
- 0.2g
delicious. tips
To make decorative chocolate shavings, run a vegetable peeler down the edge of a bar of dark chocolate. Beat leftover yolks with a pinch of sugar or salt and freeze in a food bag, labelled with the number of yolks and the date, for up to 3 months.
The mousse will keep for several days, covered with cling film in the fridge.
We omitted the sugar and used a good quality dark chocolate instead of a sweetened chocolate, then added fat-free greek yogurt for a rich, creamy texture.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter