YOU WILL NEED
85g dark chocolate , 70% chopped finely
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
Maltesers to decorate
Prep time: 20 mins
Calories per serving: 167
HOW TO DO IT
1. Put the chopped chocolate in a large bowl. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over simmering water, give it a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
2. Stir 2 tbsp boiling water into the chocolate until smooth. Leave to cool slightly. Whisk the egg whites to fairly soft peaks, then mix in the sugar. 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.
3. Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. It will keep for up to 2 days in the fridge.