Diabetic Coffee-Chocolate Mousse Recipe

Diabetic Coffee-Chocolate Mousse Photo: Jackie Cameron

“Chocolate mousse served with fresh fruit, in its raw form, is always delicious. A simple shift to sugar-free milk chocolate, low-fat cream and low-fat yoghurt is not difficult and the flavour of a dish is not compromised. The instant coffee takes form in this recipe and enhances the milk chocolate so well. The egg whites add a cholesterol-free kick and a lightness that delights the palate. Have you ever tried egg white mayonnaise? You will be amazed... When craving something sweet on a chilly Midlands day I suggest you mix unsweetened cocoa powder in hot water, or skim milk. Add a drop of vanilla extract to make this even more scrumptious! Sugar-free drinking chocolate is easy to find, however, remember it can be substituted with unsweetened cocoa powder in this recipe.”

— Jackie Cameron

Diabetic Coffee-Chocolate Mousse Recipe

Yield: 4

Ingredients:

• 1 Tablespoon powdered gelatine

• 2 Tablespoons water

• 75g sugar free milk chocolate

• 1 Tablespoon dry instant coffee

• 2 Tablespoons sugar free drinking chocolate

• 125ml low-fat sour cream

• 125 ml low-fat yoghurt

• 4 egg whites

• 55g sweetener

Method:

1. Sprinkle gelatine over water allow sponging for 5 minutes. Dissolve gelatine-granules by using a double boiler.

2. In another double boiler, melt chocolate, coffee and drinking chocolate together until well combined.

3. Allow slight cooling.

4. Mix in sour cream and yoghurt and then the gelatine mixture.

5. Whisk egg whites until light and frothy. Gradually add sweetener until a medium peak forms.

6. Lightly fold egg white mixture into chocolate mixture.

7. Spoon mixture into 4 dessert glasses and refrigerate until set.

8. Garnish with fresh berries.

Please post your comments and any food-related questions below. I look forward to hearing from you.