Low-fat Valrhona Chocolate Mousse

recipe

Low-fat Valrhona Chocolate Mousse

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Valrhona cocoa powder is made using a high quantity of cocoa solids, thus giving a much stronger, fuller chocolate flavour. To round off this completely decadent but low-fat dessert from Rosemary Conley, grate a little white chocolate on top

Ingredients

300ml semi-skimmed milk
2 tbsp Valrhona cocoa powder
2 tbsp cornflour
115g caster sugar
6 sheets leaf gelatine
450g virtually fat-free Normandy fromage frais
3 egg whites
1 x 10g Milky Bar to decorate
a few redcurrants to decorate
a few mint leaves to decorate

Serves: 6 Preparation: 5 Cook Time: 15 Total Time: 20min

Directions

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Heat the milk and cocoa powder in a small saucepan. Slake the cornflour with a little cold water and whisk into the hot milk, along with the sugar. Simmer until the sauce thickens, then remove from the heat, pour into a mixing bowl and allow to cool.
Soak the gelatine in cold water for #minutes until it becomes soft. Place it in a bowl and heat it either over a pan of boiling water or in a microwave for minute until liquid. Add to the chocolate sauce, mixing well, along with the fromage frais.
Whisk the egg whites until stiff and fold into the mixtures. Spoon into individual glasses or place in a glass bowl.
Decorate with grated white chocolate, redcurrants and mint leaves.

Source: Rosemary Conley