Mint-choc mousse

This reduced-sugar dessert has a light mousse texture, a refreshing hint of mint and rich chocolate finish all at once – the perfect after dinner treat

Prep:35 mins
Cook:10 mins
plus 2 hrs 10 mins cooling

Serves 8
More effort

Nutrition per serving

kcal 539
fat 50g
saturates 30g
carbs 14g
sugars 11g
fibre 3g
protein 7g
salt 0.2g

Ingredients

200g dark chocolate (70-75% cocoa solids)
500ml double cream
½ tsp peppermint extract
3 eggs, separated
1 tbsp golden caster sugar
300g Greek yogurt
pomegranate seeds, to serve
picked mint leaves, to serve

Method

With the chocolate bar flat-side up, scrape a large kitchen knife over the surface to create chocolate curls (you only need enough to decorate the mousses before serving). Transfer to a plate and chill. Finely chop the remaining chocolate and put in a bowl set over a pan of gently simmering water, stirring every now and then, until melted. Alternatively, melt in the microwave in short bursts, to ensure it doesn’t burn. Set aside to cool for 10 mins.
Put the cream and peppermint extract in a bowl. Put the egg whites in another bowl with a small pinch of salt. Using very clean beaters, whisk the egg whites until they hold stiff peaks, add the sugar and briefly whisk again. Transfer the beaters to the cream and whisk until just holding its shape, then fold in 200g of the yogurt. Stir the egg yolks into the melted chocolate.
Add a large spoonful of egg white to the chocolate mix and stir to loosen the consistency. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, trying to keep as much air in the mixture as possible. When there are no more visible streaks, transfer to eight serving glasses and chill for 2 hrs, or cover with cling film and chill for up to 24 hrs.
Before serving, top each mousse with a spoonful of yogurt, pomegranate seeds, chocolate shavings and mint leaves.