Low-Cal Chocolate Espresso Mousse
2 medium eggs, separated
150g/5oz/⅔ cup virtually fat-free natural fromage frais
1 tbsp cocoa powder
2 tbsp strong espresso coffee
artificial sweetener to taste
2 tbsp hot water
½ sachet powdered gelatine
10g/⅓oz dark (semi-sweet) chocolate, grated
1 Put the egg yolks and fromage frais in a bowl. Sift in the cocoa powder and stir until smooth. Add the espresso coffee and sweeten to taste with artificial sweetener.
2 Pour the hot (not boiling) water into a separate bowl and sprinkle the gelatine over the top. Set aside for 5 minutes, stirring occasionally until dissolved. Leave to cool.
3 Whisk the egg whites in a clean, dry bowl until they stand in stiff peaks. Fold them gently into the chocolate mixture with a metal spoon. Gently stir in the dissolved gelatine, mixing it thoroughly, and spoon into two ramekins or glass dishes.
4 Chill in the refrigerator for 2 hours until set. Grate the chocolate over the top just before serving.