Save to your scrapbook
Prune, chocolate and orange mousse pots
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.