Mousse au chocolat noir et les véritables cuberdons à la framboise

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt 70% dark chocolate in a heatproof bowl over simmering water until slightly melted.

Whip egg whites with sugar and a pinch of salt until stiff peaks form.

In a separate bowl, whip heavy cream until soft peaks form, being careful not to over-whip.

Fold the whipped cream into the melted chocolate mixture gently until just combined.

Gently fold the whipped egg whites into the chocolate mixture in two additions, being careful not to deflate the mixture.

Spoon the mousse into serving glasses.

Top the mousse with raspberry cuberdons and fresh mint for garnish.

Chill in the refrigerator for at least 30 minutes to 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens