Nov 30 2018

Low Cal Chocolate Mousse with Lemony Salt Flakes

Quick and easy to prepare (you can make it the day before), luscious to taste and light on your figure: isn’t that a dream? Let’s try this dessert and you will find that dreams do come true… sometimes.

Serves 4

  • 100 gr top quality dark chocolate (70% cocoa) + 20 gr for decoration
  • 50 gr brown sugar
  • 4 free range eggs (you will need only the whites)
  • 1 fat free Greek yougurt (170 gr)
  • less than a 1/2 tsp lemony salt flakes (or plain salt flakes if you prefer to go easy)

Melt the chocolate in the microwave or in double boiler (a bowl set over a pan of simmering water). Let it cool to room temperature then add the sugar and yougurt. If you fancy a stronger flavour, omit the sugar. Mix well and set aside.

In a perfectly clean bowl pour the egg whites (it is important for it to be clean in order to have perfectly done egg whites, as any kind of grease can block the process) and whisk with and eletric hand mixer to medium-stiff peaks.

Using a whisk or a spatula, very gently mix together the whites with the melted chocolate and yougurt.

Divide the mix into four ramekins and leave to set in the fridge for at least 6 hours before serving.

Scatter the surface of the mousse with grated chocolate and some salt flakes.

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