Clutching your pearls, are you? The idea of a chocolate mousse setting your teeth all-a-clacker and making you think agitatedly of your waist? Don’t – you’re beautiful as you are, and anyway, we haven’t steered you wrong yet. This is another dessert that serves up a decent mouth experience (yeah, I said it) while not being crazy high in fats and sugars.
We used to be served these mousses at school, although it’s a safe bet to assume that neither chocolate nor anything approaching flavour had ever been mixed in. Never stopped me getting seconds, though (and this will be quite the revelation), as I was on good terms with the dinner lady. I’m assuming she saw a young lad with sagging boobs and a bumfluff ’tache and felt a connection.
This mousse can be livened up with either a little touch of peppermint essence and some tiny mint leaves stirred in, or, if you’re feeling especially heroic, some chopped mandarin segments and a dewdrop of orange flavouring. Serve with a slice of cake the size of your head.
80g (2¾oz) milk chocolate
175ml (6fl oz/¾ cup) semiskimmed milk
2 tablespoons honey
½ teaspoon vanilla extract
500g (1lb 2oz/2½ cups) low-fat Greek-style yoghurt
2 teaspoons icing sugar
1 Using a fine grater, grate all the chocolate into a bowl.
2 Pour the milk into a saucepan, then add the chocolate and very gently heat until it melts. Once the chocolate has melted into the milk, add the honey and vanilla and mix well.
3 Put the yoghurt into a large bowl and whisk well to incorporate some air into it. Gradually fold in the chocolate milk mixture, using a rubber spatula, and pour into individual bowls.
4 Chill in the fridge for 2 hours.
5 Before serving, sprinkle a teaspoon of icing sugar over each bowl.
Extract from Twochubbycubs The Cookbook: 100 Tried and Tested Slimming Recipes, published by Hodder and Stoughton.