Chocolate mousse with raspberry chia and biscotti

6
5
5
SmartPoints value per serving
Total Time
4 hr 20 min
Prep
15 min
Cook
5 min
Serves
6
Difficulty
Moderate
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.

Ingredients

skim milk

½ cup(s), (125ml)

cocoa powder

¼ cup(s), (25g), sifted

gelatine

1 tsp, powder

99% fat-free plain yoghurt

1 cup(s), (240g)

egg white

1 medium

honey

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

Instructions

  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.

Notes

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.

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