Without any added fat, this melt-in-the-mouth chocolate and coffee mousse comes guilt-free!
- 100g good quality dark chocolate
- 2 whole eggs
- 1tbsp coffee essence
- 4 egg whites
- 25g Brazil nuts, chopped
- Melt the chocolate, then set aside to cool slightly. Whisk together the whole eggs with the coffee essence before beating in the chocolate.
- In a clean bowl, whisk the egg whites until soft peaks form, then fold through the chocolate mixture until evenly combined. Spoon into ramekins or cappuccino cups and chill for at least 1 hour before serving sprinkled with the Brazil nuts.
Top Tip for making Low Fat Chocolate and Coffee Mousse: You can make this the day before and refrigerate it.
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