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Prune, chocolate and orange mousse pots
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Serves: 4
85g soft prunes
3 small oranges, zest and juice of 1, 2 segmented, to serve
2 tsp cocoa powder
½ tsp vanilla extract
40g 85% dark chocolate, finely chopped
1 egg white
1 tsp caster sugar
1 tbsp 0% fat Greek yogurt
1. Put the prunes and orange juice in a mini blender and blitz to a paste. Divide between 4 small glasses or bowls and set aside in the fridge.
2. In a small bowl, mix the cocoa powder with the vanilla extract and 1 tbsp cold water, until it forms a paste, then add the chocolate. Place the bowl over a pan of barely simmering water for 1 minute, stirring the mixture until the chocolate melts. Remove from the heat, add 1 tbsp boiled water from the kettle and stir to thin down the mixture and make it glossy. Set aside to cool.
3. Whisk the egg white to medium- soft peaks, then whisk in the sugar. Stir the yogurt into the chocolate mixture, then fold in a third of the egg white with a metal spoon. Fold this gently into the remaining egg white, then spoon on top of the prune mixture and chill for 2 hours. Serve decorated with orange zest and the orange segments.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
Energy |
678kJ 161kcal |
---|---|
Fat | 5g |
Saturated Fat | 2.9g |
Carbohydrate | 22g |
Sugars | 19g |
Protein | 4.8g |
Salt | 0.08g |
Fibre | 3.1g |
This recipe was first published in January 2020.
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