Ingredients
Method
1.In a small saucepan heat cream to simmer. Remove from the heat and add the chocolate, stirring until completely smooth.
2.Cool for 10 minutes then fold in the yoghurt.
3.Beat the egg white to stiff peaks and fold into the mixture. Pour or pipe the mixture into 4 small glasses and chill until set.
Note
- Makes 500ml or 4 x 125ml serves. – Use a sweet chocolate in this recipe or if using a higher cocoa content chocolate you may want to add a little sugar. – You can omit the egg white for egg allergies but the mousse will have a firmer, denser less airy texture but is still rich and delicious.