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  • Amanda Ursell

Indulgent Choccy Pud'

Choccy Pud’

Serves 6

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


  1. 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.

  2. Once the chocolate has melted, remove from heat and stir in the cocoa powder until smooth.

  3. 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.

  4. Add a quarter of the whisked egg whites into the chocolate mix and whisk for about 10 to 15 seconds

  5. Fold in remaining egg whites very carefully using a metal spoon.

  6. 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!

Great Because….

  • 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.

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