The ultimate makeover: Risotto with squash & sage
Angela's ultimate version of the Italian classic is lower in fat but still wonderfully creamy
The ultimate makeover: Chocolate mousse
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 85g dark chocolate, 70% (I used Green & Black's)
- 1 tbsp cocoa powder, plus extra for dusting
- ½ tsp coffee granules
- ½ tsp vanilla extract
- 2 egg whites
- 1 tbsp golden caster sugar
- 50g full-fat Greek yogurt
- handful raspberries, to decorate
Method
- STEP 1
Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
- STEP 2
Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
- STEP 3
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 mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in – being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
- STEP 4
Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.
