WHY WE LOVE IT
Deliciously decadent, and not a drop of double cream in sight! This quickie mousse uses natural yogurt for its voluptuous creaminess, and whisked egg whites for lift. Yes, there’s some sugar – use 3 tablespoons if you prefer a truly dark spoonful, or 4 if you have a sweet tooth. Do serve in small bowls or glasses, though; this is surprisingly rich and indulgent and will easily satisfy six chocoholics.SERVES 6 200g dark chocolate (70% cocoa solids), broken into pieces 4 egg whites 3–4 tbsp caster sugar, to taste 150g natural yogurt fresh raspberries, to serve
Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water, stirring occasionally. Alternatively, melt the chocolate in a microwave. Leave to cool slightly.Meanwhile, whisk the egg whites in a clean bowl until stiff peaks form. Gently fold in the sugar, a spoonful at a time.Mix the yogurt into the melted chocolate (it will start to thicken immediately, so work fairly quickly), then fold in the egg white mixture, a third at a time.Spoon the mousse into 6 small bowls or glasses and serve immediately or chill to serve later (we give you 5 minutes!). Serve with fresh raspberries and small spoons.
The Midlife Kitchen by Mimi Spencer and Sam Rice is now available here