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    Prune, chocolate and orange mousse pots

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    Prune, chocolate and orange mousse pots

    • Preparation time: 20 minutes, plus 2 hours chilling
    • Cooking time: 5 minutes
    • Total time: 25 minutes, plus 2 hours chilling

    Serves: 4


    85g soft prunes
    3 small oranges, zest and juice of 1, 2 segmented, to serve
    2 tsp cocoa powder
    ½ tsp vanilla extract
    40g 85% dark chocolate, finely chopped
    1 egg white
    1 tsp caster sugar
    1 tbsp 0% fat Greek yogurt


    1. Put the prunes and orange juice in a mini blender and blitz to a paste. Divide between 4 small glasses or bowls and set aside in the fridge.

    2. In a small bowl, mix the cocoa powder with the vanilla extract and 1 tbsp cold water, until it forms a paste, then add the chocolate. Place the bowl over a pan of barely simmering water for 1 minute, stirring the mixture until the chocolate melts. Remove from the heat, add 1 tbsp boiled water from the kettle and stir to thin down the mixture and make it glossy. Set aside to cool.

    3. Whisk the egg white to medium- soft peaks, then whisk in the sugar. Stir the yogurt into the chocolate mixture, then fold in a third of the egg white with a metal spoon. Fold this gently into the remaining egg white, then spoon on top of the prune mixture and chill for 2 hours. Serve decorated with orange zest and the orange segments. 

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    This recipe appeared in Waitrose & Partners Health, New Year 2020 issue


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