Cherry chocolate mousse

Name: Cherry chocolate mousse
Cook time: 30 min
Yield: 4
Ingredients: 85g Dark chocolate (75% cocoa or more); 5g Instant coffee powder; 15g Cocoa powder; 5g Vanilla extract; 64g Egg whites, 2; 15g Light brown sugar; 50g Low-fat Greek yoghurt; 200g Frozen cherries, defrosted; 40g Hazelnuts

30min
4
266 kcal
Easy
Dairy , Nuts

Per 108 g contains

Energy 266 kcal 1109 kj

13%

Fat 16.4 g

23%

Saturates 6.2 g

31%

Sugar 16 g

17%

Salt 0.1 g

of an adult's recommended intake.
Typical energy values per 100g: 1027kj/247kcal

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Authored by Rose Constantine Smith

Nutritionist

Reviewed by Dr Sarah Jarvis MBE

A deliciously quick and easy pudding. Perfect for a post BBQ treat in the summer or a dinner party dessert.

This cherry and dark chocolate mousse is good not only due to its delicious taste but also because of the beneficial ingredients cherries and coffee. These have been shown to reduce the risk of gout attacks, so it's a win-win!

For the mousse

Dark chocolate (75% cocoa or more)
85g 3oz
Dairy
Instant coffee powder
5g 0.2oz
Cocoa powder
15g 0.5oz
Vanilla extract
5g 0.2oz
Egg whites, 2
64g 2.3oz
Light brown sugar
15g 0.5oz
Low-fat Greek yoghurt
50g 1.8oz
Dairy

For the topping

Frozen cherries, defrosted
200g 7oz
Hazelnuts
40g 1.4oz
Nuts

Show all

Preheat the oven to 180°C. Place the hazelnuts on a baking tray and pop them in the oven for 5 minutes or until lightly golden. Remove from the oven and set aside to cool.
Put a pan with a couple of inches of water over a medium heat and place a heatproof bowl on top. Make sure the bottom of the bowl is not touching the water.
Roughly break up the dark chocolate and put it into the bowl along with the vanilla extract and coffee.
Make sure that the water is only simmering not boiling and allow the chocolate to melt. Stir occasionally. If it appears too thick add a tbsp or two of water.
Once it becomes a glossy, remove from the heat and place the bowl to one side to cool.
In a separate bowl break in the egg whites and whisk to soft peaks.
Add the sugar at this point and whisk again to stiff peaks.
When the chocolate has cooled, add the yoghurt and stir to combine.
Add a little bit of the whisked egg whites and gently fold in. Once combined, add the remaining whisked whites and fold in as gently as possible to maintain as much air in the mixture as possible.
Take the cooled hazelnuts and carefully chop them up into rough quarters.
Assemble in a glass: chocolate mousse on the bottom, topped with cherries and hazlenuts. Pop in the fridge to set for at least 30 minutes and serve.

Typical Values	per 100g	per 108g serving
Energy	247 kcal 1027 kj	266 kcal 1109 kj
Fat of which saturates	15.2 g 5.8 g	16.4 g 6.2 g
Carbohydrate of which sugars	17.6 g 14.8 g	19 g 16 g
Fibre	5 g	5.4 g
Protein	6.7 g	7.2 g
Salt	0.1 g	0.1 g

Cherries

Cherries are a good source of vitamin C and have been found to reduce uric levels and therefore the risk of gout attacks.

Low-fat yoghurt

Low-fat dairy products like yoghurt are low in purines while also being a good source of protein and calcium.

Coffee

Coffee is another food which has been linked with having a protective effect against gout development, as, like cherries, it reduces levels of purine in the blood. It is also a source of antioxidants which can reduce inflammation within the body.

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