Chocolate mousse with raspberries
50 g, melted, cooled slightly
reduced-fat vanilla custard
Nestle Soleil Yoghurt, Vanilla
120 g, (1/2 cup)
120 g, to serve
- Place 2 tablespoons boiling water in a small heatproof bowl. Sprinkle over gelatine and whisk with a fork until gelatine has dissolved. Cool slightly.
- Whisk chocolate and custard in a medium bowl until combined. Add Nestlé® Soleil™ Vanilla Flavoured Yoghurt, cocoa and gelatine mixture and whisk until combined.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Gently fold egg white mixture into chocolate mixture until combined.
- Divide mousse among four 2/3 cup (160ml) capacity serving glasses. Cover and refrigerate for 2 hours or until set. Top with raspberries and serve dusted with icing sugar.