A surprisingly simple yet indulgent chocolate mousse.

Serves 4 | Prep 10 minutes | Set 2 hours

Ingredients

125g dark chocolate (at least 70%), broken into pieces
1 tsp coconut oil
4 medium free-range egg whites

Method

1. Place the chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water, and stir until melted. Remove from the heat and leave to cool for about 5 minutes. 

2. Place the egg whites in a separate clean bowl with a pinch of salt and use an electric whisk to achieve stiff peaks.

3. When the chocolate has cooled, add a quarter of the egg whites to the chocolate and use the electric whisk to beat the egg whites in. This will stop the chocolate from seizing up. Now fold in the remaining egg whites with a spatula or metal spoon, until incorporated and the mousse is aerated and light.

4. Divide between four small glasses and refrigerate for about 2 hours, until set. Serve with berries, if you like.

PER SERVING / 183 CALS / PROTEIN 5G / SUGAR 18.6G / FIBRE 1G / CARBS 18.9G