Dark chocolate mousse
50 g, (85%), broken into squares
¼ cup(s), (55g)
1 tbs, sifted
99% fat-free vanilla yoghurt, sweetened
1 cup(s), (240g)
99% fat-free plain yoghurt
1 cup(s), (250g)
1 cup(s), to serve
1 tbs, to serve
- Melt chocolate in a small heatproof bowl over a saucepan of simmering water, stirring occasionally, for 1-2 minutes or until smooth. Set aside for 10 minutes to cool slightly.
- Using electric beaters, beat eggs, egg white and sugar in a large bowl for 5-10 minutes or until pale and thick (you can use a mixer).
- Fold cooled chocolate and cocoa gently into egg mixture until almost combined. Gently fold in yoghurt until just combined. Divide mixture among six ½-cup (125ml) capacity serving glasses. Refrigerate for 1-2 hours or until set. Top with mixed berries and mint to serve.