SW recipe: Dark Chocolate and Peppermint Mousse


50g dark chocolate, broken into small pieces
3 large eggs, separated
3 tbsp sweetener
A few drops of peppermint extract
Fat-free natural fromage frais, 1 level tsp chocolate sprinkles and a few sprigs of fresh mint, to decorate


1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and allow to cool a little.

2. Meanwhile, in a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed. They should stand up still, but not dry, peaks when the blades are lifted.

3. In another large bowl, whisk the egg yolks, sweetener and peppermint extract until pale and thick. Fold in the melted chocolate, then fold in the egg white using a metal spoon.

4. Spoon into 4 freezer proof dessert glasses or ramekins, cover with cling film and put in the freezer for 2 hours, or until just set. Decorate each one with a dollop of fromage frais, a few chocolate sprinkles and a a sprig of mint.

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