PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) SERVES 4
50g dark chocolate, chopped finely
120g 0% greek yoghurt, at room temperature
60g caster sugar
3 teaspoons cocoa powder
2 egg whites
125g fresh raspberries
1 Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water
(don’t let water touch base of bowl) until melted. Cool for 10 minutes.
2 Meanwhile, process yoghurt with sugar and cocoa until smooth. Add chocolate; process until combined.
3 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg white into chocolate mixture, in two batches. Pour mixture into 4 x 125ml glasses. Cover, then refrigerate for 6 hours or until mixture is firm.
4 Serve mousse shots topped with raspberries.
CHOCOLATE MOUSSE SHOTS
If the yoghurt is too cold and the chocolate becomes too firm, microwave for 15 seconds to soften before folding in the egg white. The mousse will keep, in the fridge, for up to 3 days.
Per serving: 5g total fat (3.1g saturated fat); 744kJ (178kcal); 26.9g carbohydrate; 5.3g protein; 2.1g fibre; 112mg sodium