Chocolate mousse is a surprisingly low fat dessert option that is still satisfyingly sweet. The light texture you get from whipped egg whites mean you feel like you’re eating more than you are and what you are having is mainly low-fat high-protein ingredients anyway. Using dark chocolate cuts back on unnecessary fat and keep this dessert pleasingly grown-up tasting with an ever so slightly bitter edge to compliment the coffee perfectly.
We’ve popped Brazil nuts on top for a little added texture but you could use whichever nuts you like – peanuts or hazelnuts would be equally as delicious. If you don’t mind being a little bit naughty you could add a dollop of thickly whipped cream on top and serve up some biscuits on the side for an even more indulgent offering.
This dessert can be made well in advance of when you need it so is great for a dinner party treat. Plus thanks to the recipe being gluten and dairy free it’s great if you’re unsure of certain dietary requisitions (without the biscuits and cream, obviously)!
- 100g (4oz) good quality dark chocolate
- 2 whole eggs
- 1tbsp coffee essence (such as Camp coffee)
- 4 egg whites
- 25g (1oz) Brazil nuts, chopped
Melt chocolate, then set aside to cool slightly. Whisk together the whole eggs with the coffee essence before beating in the chocolate.
In a clean bowl, whisk the egg whites until soft peaks form, then fold through the chocolate mixture until evenly combined. Spoon into ramekins or cappuccino cups and chill for at least 1 hour before serving sprinkled with the Brazil nuts.
You can make this the day before and refrigerate it.