Rich & Tasty Low Fat Chocolate Mousse Recipe UK
Rated 5.0 stars by 1 users
Category
Low Fat
Cuisine
British
Servings
4
Prep Time
15 minutes
Cook Time
5 minutes
Calories
240
Chocolate desserts can be made lighter and still taste great.
This low fat chocolate mousse recipe features Whitakers dark chocolate for that deep flavour. 🍫
Simple ingredients like low fat Greek yogurt and egg whites help reduce the fat content.
It takes about 15 minutes to prepare and a short time on the stove before it chills in the fridge to set.
The result is a smooth and creamy treat that works well for weeknight puddings or special occasions. ✨
The ingredients, equipment and method are listed below so it can be made at home with ease.
Ingredients
-
100g Whitakers Easymelt chocolate, chopped
-
150ml skimmed milk
-
2 tsp cocoa powder
-
3 egg whites
-
40g caster sugar
-
200g low fat Greek yogurt
-
1 tsp vanilla extract
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Heatproof bowl
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Small saucepan
-
Large mixing bowl
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Electric hand whisk
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Spatula
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4 small serving glasses or ramekins
Equipment:
Directions
Break the Whitakers dark chocolate into small pieces and put it in a heatproof bowl with the skimmed milk.
Place the bowl over a small saucepan of gently simmering water. Stir the mixture until the chocolate has melted and it is smooth.
Take the bowl off the heat and stir in the cocoa powder and vanilla extract.
Set aside to cool for about 10 minutes.
Put the egg whites into a large clean mixing bowl. Use an electric hand whisk to beat them until stiff peaks form.
Add the caster sugar one spoonful at a time, whisking well after each addition, until the mixture looks glossy.
Stir the low fat Greek yogurt into the cooled chocolate mixture until it is fully mixed in.
Use a spatula to gently fold the egg white mixture into the chocolate and yogurt. Do this carefully to keep as much air in the mixture as possible.
Spoon the mousse into the serving glasses or ramekins.
Put them in the fridge for at least 2 hours to set.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and I will get back to you.
Servings: The recipe typically yields 4 delicious portions of low-fat mousse..
Calories per serving: 240 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade choclate mousse.
Laura's Top Tips for This Recipe
I find it best if you use Whitakers easy melt chocolate as it melts evenly and gives a deep taste that stands out in the finished mousse. When I tried it with the milk over a very gentle heat, the mixture stayed silky and did not go grainy.
I always check that the bowl for the egg whites is completely clean and dry before whisking. This small step helps the whites whip up to stiff peaks much more easily and gives the mousse its light texture.
When I made this recipe the first time, I let the chocolate mixture cool all the way before adding the yogurt and folding in the whites. Rushing this part made the mousse heavier, so taking the extra few minutes really helped.
A tiny extra pinch of cocoa powder can boost the chocolate flavour if you prefer it stronger, but I stick close to the recipe amounts for the best balance.
Serving Suggestions
This low fat chocolate mousse suits small portions because the flavour is rich and satisfying.
Present it in clear glasses or small ramekins so the creamy layers show. Add a handful of fresh strawberries or raspberries on top. The juicy berries bring a bright contrast that lifts the chocolate and makes each spoonful more interesting.
For a simple yet smart finish, grate a little extra Whitakers chocolate over the top just before serving. It adds visual appeal and a few more bursts of flavour without much effort.
It goes well after a main meal with a hot drink such as coffee or tea. The chilled mousse feels refreshing next to a warm cup. If you want something more substantial on the side, plain shortbread biscuits work nicely and give a crunchy texture against the soft mousse.
Low fat Greek yogurt spooned on top can add extra creaminess while keeping the overall fat low. This dessert is ideal for making ahead for dinner parties or family gatherings.
Prepare it in the morning or the day before, then chill until needed. In warmer months it offers a cool ending to a barbecue or picnic spread.
Nutritional Information for This Recipe:
This recipe produces 4 servings and each one contains around 240 calories.
Nutrition Information per Serving | |
Servings | 4 |
Serving size | 1 mousse (approx 150g) |
Energy |
|
| 1005 kJ |
| 240 kcal |
Fat | 10 g |
of which saturates | 6 g |
Carbohydrate | 27 g |
of which sugars | 23 g |
Fibre | 2 g |
Protein | 11 g |
Salt | 0.1 g |
How to Store Your Homemade Low Fat Chocolate Mousse
Cover each glass or ramekin tightly with cling film or a lid once the mousse has set. Place them in the fridge and eat within two or three days. This keeps the flavour fresh and the texture at its best.
The mousse can be prepared a full day ahead. Making it in advance lets the flavours settle and frees up time on the day you plan to serve it.
Freezing is not recommended. The light structure from the whipped egg whites tends to change and can become watery or grainy after thawing. It is far better enjoyed straight from the fridge while the airy quality remains.
Any leftovers still taste pleasant the next day, though the very light feel may soften a little as time passes. Always give it a quick stir if it has separated slightly before eating.
A Brief History of Chocolate Mousse in the UK
Chocolate mousse began in France during the 18th century as a light whipped cream dessert. Sweet chocolate versions appeared in print in the early 19th century through French cookbooks, with recipes that used whipped cream and later egg yolks for a smoother base.
British cooks first met these ideas through English translations of the same books. One early version of a whipped chocolate cream was published for English readers around 1827. At that time it remained a special dish rather than an everyday one.
By the middle of the 20th century the dessert grew more common in the UK. The rise of French cooking styles, popular cookbooks and restaurant menus helped bring it into ordinary homes. It became known as an elegant yet simple pudding that anyone could try with a little care.
