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
150g
dark chocolate, roughly chopped
2
medium egg whites*
4Tbsp.
powdered sweetener, we used Canderel
100g
0% fat Greek yogurt
Couple drops peppermint extract, about 1/8tsp, we used Dr. Oetker
200ml
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
