Recipe for Low Fat Chocolate Mousse
Just because we’re on a diet doesn’t mean we’re not allowed the occasional treat. For lovers of chocolate here’s a mousse that’s light and fluffy and not so high in calorific value that you can’t save up a few calories for some indulgent moments. Leaving out the brandy saves such few calories that it’s not worth the compromise in taste.
Preparation time: 30 minutes plus 3 hours chilling
Cooking Time : 5 minutes
Serves: 6 people
Energy: 242 calories per serving
Large metal spoon
6 serving glasses/bowls/cups or ramekins
200g dark chocolate
2 tsp powdered gelatine
100g quark or low fat curd cheese
300ml low fat readymade custard
2 tbsp brandy
3 free range eggs
Grated chocolate to serve
Break up the chocolate and put in a heatproof bowl. Melt the chocolate by putting the bowl on a saucepan of gently simmering water ensuring the bowl doesn’t touch the water as this will overheat your chocolate and make it claggy and grainy. Remove from heat.
Boil the kettle and pour 50ml water into a bowl and sprinkle with the gelatine.
Leave to stand for 1-2 minute then with a small balloon or hand whisk, stir until the gelatine is fully dissolved.
Put the quark and custard into a large bowl and mix with electric whisk until smooth.
Add the gelatine and whisk again to thoroughly combine.
Add the melted chocolate and brandy to the quark/custard mix and fold in with a large metal spoon.
Separate the yolks from the eggs and put aside. Clean the electric whisk and use on the egg whites until you can make soft peaks.
Take one large spoonful of the whisked egg whites and gently fold into the chocolate mixture. Once the mixture has been loosened, gently fold in the remaining egg whites using a folding over and over until no traces of white can be seen and everything is fully incorporated.
Divide the mix between 6 individual serving dishes.
Put in fridge for 3 hours to chill.
When ready to serve sprinkle with curled or grated chocolate or garnish with a fanned strawberry or 3 raspberries.
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