User Review
3.75 (4 votes)

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


  • 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


  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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