Mousse Au Chocolat light
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml milk, 1.5% fat
- 3 tablespoon cocoa powder, unsweetened, heavily de-oiled
- 3 egg whites
- 10 piece (s) sweetener, tablets or liquid sweetener
- Vanilla Flavor
- 3 sheets gelatin
- 3 tablespoon powdered sugar (better: sugar substitute powder xucker)
Print Recipe
Pin Recipe Instructions
- Warm the milk with the cocoa powder, the sweetener and the vanilla flavor. Soak the gelatine according to the instructions on the packet and dissolve it in the warm cocoa mass. Then put these in the cold.
- When the mass starts to gel, beat the 3 egg whites with the powder xucker - e.g. from Sukrin Melis - until stiff and use a whisk to pull them under the gelling cocoa mass. Caution: The cocoa mass should not be quite so liquid, otherwise you will have small pudding pieces in an otherwise airy mousse afterwards.
- Then put it in the refrigerator for another 2 hours and let it set.
- The result is a super fluffy mousse with a strong taste of chocolate and cocoa, but still very low in calories and carbohydrates, which is a great alternative to rich mousse au chocolat with egg yolk and cream and is not inferior to a real mousse in terms of taste.
- 200 ml milk = 74 Kcal
- 3 tablespoon cocoa = 90 calories
- 3 protein = 54 Kcal
- 3 sheets of gelatine = 17 Kcal
- Powder xucker and sweetener = 0 Kcal
- So the total mass is only 235 Kcal. You can easily eat the entire mousse on your own without a guilty conscience. Alternatively, you can also use less cocoa and melt dark chocolate in the milk, but these are considerably more calories and, in my opinion, the taste is not so seriously better that it would be justified.
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