These chocolate mousses are so delicious that you won't miss the lower sugar in them! Perfect for a dinner party dessert.
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Yields:
6
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
310
Ingredients
3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
150 g dark chocolate, roughly chopped
2 medium egg whites*
4 Tbsp. powdered sweetener, we used Canderel
100 g0% fat Greek yogurt
Couple drops peppermint extract, about 1/8tsp, we used Dr. Oetker
200 ml double cream
Directions
Step 1In a small pan soak the gelatine in 100ml cold water for 5min. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Set bowl aside to cool, until needed.
Step 2Heat the gelatine pan, stirring, just until the gelatine dissolves. Set pan aside to cool for a few min. In a medium bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Gradually beat in 2tbsp sweetener, whisking back up to stiff peaks.
Step 3In a separate medium bowl, using the handheld electric whisk, beat the cream until it just holds its shape. Add the remaining 2tbsp sweetener, the gelatine mixture, peppermint and beat until combined. Using a large metal spoon, fold in the cooled chocolate, followed by the egg whites, being careful to keep in as much air as possible.
Step 4Divide between 6 glasses or small bowls and chill until set, at least 1hr (up to 48hr). Serve.
* Pregnant women, infants and the elderly are advised to eat raw eggs only if they have the British lion stamp.
Get ahead Make and chill the mousses up to 2 days ahead.
Per mousse:
Calories: 310
Protein: 5g
Total fat: 25g
Saturates: 15g
Carbs: 16g
Total sugars: 16g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
