Low Calorie

Chocolate Mousse

Makes 4 pots

190kcal / 11g fat / 16.5g carbohydrate / 6g protein

100g of 70% cocoa chocolate bar

80ml semi-skimmed milk

80g plain Skyr yoghurt

25g caster sugar

1 medium egg white

  1. Break up the chocolate and melt in a microwaveable dish with the milk until melted. Set aside to cool at room temperature.

  2. Whisk the egg white in a clean bowl and slowly add the sugar until a stiff meringue mix forms.

  3. Fold the yoghurt into the chocolate until incorporated

  4. Fold in the egg white mixture, bit by bit until fully mixed together. Be gentle with this, the more air you keep in, the lighter the mousse will be when it sets.

  5. Spoon into 4 pots and leave to set in the fridge for up to 4 hours.

  6. Keep in the fridge, covered, for up to 3 days.