If you find healthy eating a struggle because you can’t give up your favourite foods, Angela Nilsen’s new book could be just the ticket.
The former food editor of BBC Good Food magazine’s new book ‘Make It Lighter’ features recipes such as this one.
85g dark chocolate (70% cocoa solids)
1tbsp cocoa powder, plus extra for dusting
½tsp instant coffee granules
½tsp vanilla extract
2 medium egg whites
1tbsp golden caster sugar
50g full-fat Greek yogurt
Fresh raspberries, to decorate
Chop the chocolate very finely and put it into a large heatproof bowl that will fit over a pan of simmering water.
Mix the cocoa, coffee and vanilla with two tablespoons of cold water, and pour over the chocolate.
Place the bowl over the gently simmering water, stir, then remove from the heat. Leave with the bowl of chocolate still over the water (just off the heat), stirring occasionally to check when melted.
Stir the melted chocolate, and stir in two tablespoons of boiling water. Leave to cool slightly.
In a mixing bowl, whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy.
Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in - being careful not to over-mix, or you will lose the volume of the mousse. Spoon into four small cups or 125-150ml ramekins and chill for a few hours, or overnight.
To serve, top with a few raspberries, then dust with cocoa powder. They’ll keep for up to two days in the fridge.