Healthy chocolate mousse?
Only two ingredients …… dark chocolate and eggs!
No cream and no added sugar!
Those watching their calorie intake often crave chocolate. It is not usually the chocolate that is so sinful, but all the added sugar and cream that comes with it.
This recipe uses dark chocolate, which has a lower sugar content than milk chocolate. It is also packed with anti-oxidants, so much so that dietitians and health practitioners are recommending a few squares a day. In one serving of this mousse you will get a few blocks of chocolate, but no added sugar or cream. The best is to serve it in small, individual containers.
You can have it on its own, maybe served with a few berries or orange segments, but I like to add a small dollop of lightly whipped cream, just to cut the richness. If the calorie content of cream makes you nervous, reduce the fat by using full cream yoghurt. I personally like the slight sour note from the yoghurt and as I usually have some in the fridge I don’t have to worry about adding cream to the shopping list.
There are four simple tricks to the success of this recipe:
- Use the best quality 70% dark chocolate you can find
- Whisk the egg yolks until they are pale, creamy and mousse-like. You cannot over-whisk!
- Ensure that the eggs arecarefully separated: no yolks with the whites, use a clean dry bowl and whisk
- Melt the chocolate in the microwave or over hot water (never let water come in contact with melting chocolate, you will have a lumpy mess!), stir it well and then allow it to cool slightly before you add it to the yolks
The mousse is very stable and keeps for up to 4 days in the fridge, so make it well in advance for parties.
It is also a stunning filling for a chocolate tart. Simply prepare your favourite blind baked pastry or no-bake tart crust, pour the mousse into the cool tart case and refrigerate for about 5 hours to set.