Serves 4
Preparation time 15 minutes, plus cooling and chilling, Cooking time 5 minutes
Ingredients:
80 g (3 oz) gluten-free plain dark chocolate, chopped
1 tablespoon gluten-free cocoa powder
½ teaspoon gluten-free coffee granules
grated rind of 1 orange
2 tablespoons water
2 egg whites
1 tablespoon caster sugar
50 g (2 oz) fat-free Greek yogurt
raspberries, to serve
Method:
Melt the chocolate in a bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally, then leave to cool.
Mix together the cocoa powder, coffee, orange rind and measurement water in a small bowl, then add to the chocolate.
Whisk the egg whites in a clean bowl until they form soft peaks, then add the sugar and continue to whisk until thick and glossy.
Stir the yogurt into the cooled chocolate mixture, then fold in a quarter of the egg whites. Gently fold in the remaining whites until evenly mixed.
Spoon into 4 ramekins or glasses and chill for 2 hours before serving, topped with raspberries.
For homemade chocolate orange, grate the rind from 1 orange and reserve. Cut the orange in half, scoop out the flesh and discard, then line the halves with clingfilm.
Melt 200 g (7 oz) gluten-free plain dark chocolate, 20 g (¾ oz) unsalted butter and the reserved orange rind in a heatproof bowl set over a pan of gently simmering water.
Pour the chocolate mixture into the orange halves and leave to set in a cool place for a few hours. Using the clingfilm, lift out the chocolate halves, peel off the clingfilm and cut into 10 wedges to serve. Calories per wedge 129
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| chocolate orange mousse |
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