Bittersweet Chocolate-Orange Mousse with Pistachios
8
Points®
Total time: 2 hr 30 min • Prep: 30 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
If you accidentally over-whisk the chocolate mixture and it turns grainy, simply remelt it over very low heat and whisk it again.
Ingredients
Egg whites
½ cup(s), refrigerated liquid variety
Powdered sugar (confectioner's)
¼ cup(s)
Bittersweet chocolate chips
⅔ cup(s)
Water
⅓ 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
Instructions
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
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