This seems like a lot of faffs but it really is worth all the steps! Creamy, mousse-like and aerated great for dessert!
1 gelatin leaf soaked in water,
200g fat free greek yogurt,
1 tbsp unsweetened cocoa powder*,
sweetener to taste,
1 tbsp milk powder*,
150ml hot water,
150ml cold water,
1 tsp vanilla (and if you can get it chocolate extract, most supermarkets sell it now)
- Soak the gelatin leaf in the cold water until soft then pour into the hot liquid and mix until dissolved.
- Mix the cocoa powder, vanilla, milk powder with a little bit of the yoghurt to make a paste to help distribute the lumps.
- Whisk in the rest of the yoghurt then slowly add the gelatin mix whisking until bubbles form.
- Pour into 2-4 serving dishes (remember to divide the syns by how many you make) and refrigerate for at least 2 hours.
These can be made up to 3 days in advance. Just place some cling film over the top of your mousse dessert cups.
If you want these extra chocolatey you could melt 15g of 70% dark chocolate and whisk it into the mix before setting! You could grate some orange zest into the mix to get a christmassy chocolate orange mousse!
Serve as is or with berries and a dollop of vanilla yoghurt or even some low-fat squirty cream!
Love Emily x