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Chocolate and vanilla mousse pots
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100ml whole milk
1 heaped tsp instant coffee
200g dark chocolate (70% cocoa), roughly chopped
450g Organic Greek Style Vanilla Yogurt
12 fresh raspberries
1. Heat the milk and coffee in a small saucepan until steaming. Take off the heat, add the chocolate and leave for 1 minute, then stir to combine. Stir in 2-3 tbsp just-boiled water from the kettle until the mixture is smooth and glossy.
2. Tip 350g vanilla yogurt into a mixing bowl and use a balloon whisk to whisk in the chocolate mixture until combined. Divide between 4 glasses, coffee cups or ramekins. Chill in the fridge for a minimum of 4 hours or ideally overnight.
3. To serve, spoon the remaining yogurt over the top of the mousse and arrange the fresh raspberries on top.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
Typical values per serving:
This recipe was first published in April 2019.