Photo of Bittersweet Chocolate-Orange Mousse with Pistachios by WW

Bittersweet Chocolate-Orange Mousse with Pistachios

Points® value
Total Time
2 hr 30 min
30 min
If you accidentally over-whisk the chocolate mixture and it turns grainy, simply remelt it over very low heat and whisk it again.


Egg whites

½ cup(s), refrigerated liquid variety

Powdered sugar (confectioner's)

¼ cup(s)

Bittersweet chocolate chips



cup(s), boiling

Orange crème lowfat custard-style yogurt

6 oz

Orange zest

½ tsp(s), finely grated

Shelled pistachio nuts

¼ cup(s), roughly chopped


  1. With electric mixer on low speed, beat egg whites and sugar in large bowl until sugar is dissolved. Increase speed to medium-high; beat until stiff peaks form when beaters are lifted, about 10 minutes, scraping down side of bowl once or twice.
  2. Put chocolate chips in medium bowl; pour boiling water over. Wait about 30 seconds, then stir until chocolate is melted and mixture is smooth. Place bowl of chocolate over larger bowl filled with ice water; whisk constantly just until chocolate is thickened to consistency of soft pudding, 2–3 minutes.
  3. Immediately remove whipped chocolate from ice water; gently fold in yogurt, zest and a large spoonful of beaten whites to lighten mixture. Fold in remaining whites just until no longer visible.
  4. Spoon 1/2 c mousse into each of 8 dessert glasses; refrigerate until set, about 2 hours or up to 6 hours. Keep chilled until ready to serve. To serve, sprinkle each with 1/2 Tbsp nuts.
  5. Serving size: 1/2 c mousse, 1/2 Tbsp nuts