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Chocolate mousse

Looking for a lighter or healthier chocolate mousse? This recipe has a clever twist using light evaporated milk, plus a touch of coffee for a rich flavour.

Serves 6

Prep Time 15 min + cooling

Cooking Time n/a

Ingredients

  • 175ml light evaporated milk
  • 3 gelatine sheets
  • ½tsp instant coffee powder (optional)
  • 2tbsp cocoa powder
  • 25g icing sugar
  • 2 egg whites
  • 70g dark chocolate, melted

Method

  1. Put the evaporated milk in the freezer for 20 min to cool (this will allow it to whip well).
  2. Meanwhile, soak the gelatine for 5 min in cold water, then drain and dissolve in 2tbsp boiling water. Stir in the coffee powder (if using), cocoa powder and icing sugar. Set aside for a few min.
  3. In a large bowl, whisk the chilled evaporated milk until it’s doubled in volume. Add half to the gelatine mixture and fold in, then fold in the remainder.
  4. In a clean bowl, whisk the egg whites to stiff peaks, then fold into the gelatine mixture with the melted chocolate. Divide among 6 glass dishes or ramekins, then chill for at least 1 hr before serving.

Nutrition per serving

Read more on how we calculate nutrition.
122 5.1g 5g 3g 0.8g 14.6g 0.2g 86mg 15.1g 0.6mg

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