Indulgent Choccy Pud'
184 calories, 8g fat, 5g saturated fat, 20g sugars per serving
165g of 70% cocoa solid dark chocolate broken into fine pieces
25g unsweetened cocoa powder
Whites of 10 medium sized eggs*
25g granulated fructose
Put the chocolate in a large bowl set over a pan of hot water. Do not let the bowl touch the water and leave to melt over a low heat.
Once the chocolate has melted, remove from heat and stir in the cocoa powder until smooth.
Put the egg whites in a very clean dry bowl with no traces of oil or fat. Whisk the eggs whites and fructose until they form soft peaks.
Add a quarter of the whisked egg whites into the chocolate mix and whisk for about 10 to 15 seconds
Fold in remaining egg whites very carefully using a metal spoon.
Pour into six individual coffee cups and leave to set in the fridge for two hours or until you want to serve them.
Tip: This chocolate mousse mix can be turned into a soufflé by dividing the mix between six ramekins and placing in a pre-heated oven set at 180c for 7 to 8 minutes. If deciding on a soufflé add a little more espresso. *And you can use the egg yolks in my Blueberry Brulee recipe coming tomorrow!
This mousse contains no added cream or fat yet has a luxurious taste and texture of a traditional chocolate mousse.
Dark chocolate has a low glycaemic index and so does fructose. This means that it won’t send your blood sugar levels soaring after eating.
All of this is great but do take into account that it does provide 20g out of your 30g of free sugars for the day. I think it’s worth it, but as part of a healthy style of eating, remember this is a treat and you have 10g of free sugars for the rest of the day.