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Prune, chocolate and orange mousse pots
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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 Thu Jan 02 14:36:07 GMT 2020.