SW recipe: Black Forest pots

This recipe serves 4 and each serving is 5.5 syns


40g dark chocolate, broken into small pieces
2 large eggs, separated
3 level tbsp sweetener
300g fat-free natural fromage frais
1 tsp vanilla extract
425g can pitted black cherries in juice, 260g drained
1 level tsp cocoa powder, to dust


Melt the chocolate in a large, heatproof bowl over a pan of gently simmering water (or in a microwave on low for 30 seconds).
Remove from the heat and allow to cool slightly at room temperature.
Put the egg whites in a large, clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks.
Put the egg yolks and 2 tbsp sweetener in a separate bowl.
Whisk until smooth, then stir this into the melted chocolate.
Using a metal spoon, carefully fold in the egg whites until well combined.
Spoon into 4 freezerproof dishes and freeze for 1-2 hours, or until just set.
Just before serving, put the fromage frais, vanilla extract and remaining sweetener in a bowl and beat until well combined.
Spoon over the mousse, top with the cherries and dust with the cocoa powder.

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