Chocolate mousse recipe

Chocolate Mousse, featured in Make It Lighter by Angela Nilsen, published by Octopus. Picture: PA Photo/Octopus.
Chocolate Mousse, featured in Make It Lighter by Angela Nilsen, published by Octopus. Picture: PA Photo/Octopus.

Chocolate mousse: 
ingredients

85g dark chocolate (70% cocoa solids)

1tbsp cocoa powder, plus extra for dusting

½tsp instant coffee granules

½tsp vanilla extract

2 medium egg whites

1tbsp golden caster sugar

50g full-fat Greek yogurt

Method

Chop the chocolate and put it into a heatproof bowl over a pan of simmering water. Mix the cocoa, coffee and vanilla with two tablespoons of cold water, and pour over the chocolate.

Place bowl over the water, stir, then remove from the heat. Stir in two tablespoons of boiling water. Leave to cool.

In a mixing bowl, whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy.

Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate using a large metal spoon, then gently fold in the rest of the whites until they are evenly mixed in. Spoon into four small cups or ramekins and chill for a few hours.