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Photo of Chocolate mousse with raspberry chia and biscotti by WW

Chocolate mousse with raspberry chia and biscotti

Total Time
4 hr 20 min
15 min
5 min
Layers of light and creamy chocolate mousse and tangy raspberry coulis makes a tasty show stopping dessert to impress all your guests. Topped with crisp almond biscotti and dark chocolate shards.


Skim milk

½ cup(s), (125ml)

Cocoa powder

¼ cup(s), (25g), sifted


1 tsp, powder

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Egg white

1 medium


2 tbs

Frozen raspberries

300 g, thawed

Chia seeds

2 tsp

Almond bread

60 g, broken into shards

Fresh raspberries

75 g, fresh

Dark chocolate

10 g, shaved


  1. Combine milk and cocoa powder in a small saucepan over medium heat. Cook, stirring, until just simmering. Remove from heat.
  2. Meanwhile, place 2 tablespoons boiling water in a small bowl and sprinkle over gelatine. Whisk until gelatine has dissolved. Add gelatine to milk mixture and stir to combine. Transfer to a medium bowl. Set aside to cool for 10 minutes. Stir in yoghurt.
  3. Using electric beaters, beat egg white in a clean, dry bowl until soft peaks form. Gradually add 1½ tablespoons honey until well combined. Gently fold egg white mixture into chocolate mixture. Cover mousse with plastic wrap and place in fridge for 4 hours or until set.
  4. Meanwhile, place raspberries and remaining honey in a small saucepan over medium heat. Cook, crushing raspberries with a fork, then simmer for 2 minutes. Stir through chia seeds and set aside to cool. Cover and place in fridge until chilled.
  5. Layer half each of the raspberry chia, chocolate mousse and biscotti into six 2/3-cup (160ml) capacity glasses. Repeat layers with remaining raspberry chia, mousse and biscotti. Cover and place in fridge until required. Serve topped with almond bread, fresh raspberries and chocolate.


TIPS: Choose a single-origin floral honey, such as the yellow box or red gum, are good choices as they are lower GI than blended honey. To crush biscotti, place in a snap-lock bag, seal and crush with a wooden rolling pin.