Sweets: Chocolate Mousse

Lately, one of my favorite ingredients is 2% Greek Yogurt!! I love the tangy taste. It's a little sweeter than sour cream. It's low fat, low calories. I use it in a lot of cooking and things have been turning out well. The latest and greatest substitution is for heavy cream. Granted, this Chocolate Mousse would not be indistinguishable if tasted next to the real deal. But this isn't a taste test. It's an idea to literally let you have your cake and eat it too... without feeling quite as guilty.

I love this mousse, especially when combined with the raspberry jam and Chocolate Bread. This recipe makes enough to serve as a spread for the Chocolate Bread. However, you can enjoy it without the bread. Eat it plain or top with fruit!

I must warn that techniques and equipment used are not basic, but certainly not advanced. Have fun!





Chocolate Mousse
(makes 9 servings)
(65 calories per serving)

1/2 envelope unflavored gelatin (it's near the Jello in the baking aisle)
2 tbs water
1/2 cup 2% Greek Yogurt
2 egg whites
1/4 cup sugar
1/4 cup semisweet chocolate chips

1. Dissolve gelatin in water. Set aside.

2. Put mixing bowl (preferably of an electric mixer) and whisk attachment in the freezer. 

2. Bring about 1 inch of water to a boil in a sauce pan. Top with a bowl that can withstand the heat (oven-safe would be best if you have it). Make sure the bowl doesn't touch the boiling water. It should hover over the water. Or use a double boiler.

3. Pour yolks into the heated bowl and whisk gently while it heats up. The whites should reach a temperature of 160 degrees. Be careful not to overcook them. Well, you don't really want to 'cook' them at all. The eggs really just need to be heated. If you see white bits starting to form, remove from heat immediately. You've gone too far. However, you can cheat and salvage what's left by straining out the tiny white bits. You should end up with clear eggs that are warmed up and bacteria free. Then allow the eggs to cool completely.

4. While the eggs are cooling, melt the chocolate chips in a separate sauce pan. Melt gently over medium-low heat. Once melted, add the yogurt and gelatin and mix well.

5. Once the eggs are cool, pour eggs and sugar into the bowl of a chilled electric mixer (or use a hand-held mixer). Using a chilled whisk attachment, whisk on high for about 5 minutes. You want the egg whites to form stiff peaks when you remove the whisk (see photo).

6. Stir in chocolate yogurt mix. Refrigerate for about 1 hour.

7. Enjoy!