x Abu Dhabi, UAEWednesday 26 July 2017

A lower calorie, low-guilt chocolate mousse

A chocolate mousse that is far less sinful than the traditional version.

Chocolate mousse
Chocolate mousse

Chocolate desserts are always popular, but it's rather stating the obvious to say they're not an ideal option if you're watching what you eat. Although this recipe for chocolate mousse doesn't claim to be really low in calories, or particularly healthy, it is certainly far less sinful than a traditional version.

Often, it's not actually the chocolate in a dessert that is especially bad for you - it's the other ingredients that pile on the fat. By eliminating butter, egg yolks and cream from the recipe, as well as reducing the amount of sugar, we have kept the calories and fat to a minimum.

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, you don't need to use as much of it.

Reduced fat chocolate mousse (*contains raw egg)

Serves 2

65g dark chocolate, 70 per cent cocoa solids

tablespoon cocoa powder

50ml warm water

150g Greek yoghurt, plus 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.

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