Chocolate Mousse for 2

I have started a new eating regime because I am trying to work off all of those extra pounds I’ve gained from too many yummy things. I will of course remain committed to the blog, but I may chose to do a few more healthy recipes, and if nothing else, the unhealthy ones will have much smaller portion sizes. The thing I struggle with eating healthily is trying to get the most chocolate yumminess in with the least amount of calories. To help achieve that I went hunting for the most chocolatey yumminess and I came up with chocolate mousse. I used Raymond Blanc’s recipe because it uses egg whites and not buckets of cream, so hopefully it wont completely kill the diet. I also halved the recipe to only make 2 servings.

Ingredients

  • 3oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (I used half Green & Blacks and half Hershey’s)
  • 4 free-range egg whites
  • 1/8 tsp lemon juice
  • ¾ oz caster sugar

Method

  • Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
  • Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
  • Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you’ll lose all the air that you’ve whisked in.
  • When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined – if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
  • Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don’t overmix at this stage as you’ll knock out the air bubbles and the mousse will be dense.
  • Spoon the mousse mixture into four Martini glasses (of course I used my ramekins). Chill in the fridge for 2-3 hours, or until set.

Nutritional Info per serving

This is based on a few comparisons from various online sources, so don’t hold me to them too closely.

  • 257 Calories
  • 12.4g Total Fat
  • 36g Total Carbohydrates

For Slimming World followers, the recipes adds up to a whopping 15-20 syns, but it is so worth it.

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