Slimming World - Dark Chocolate and Peppermint Mousse

Serves 4

Ready in about 15 minutes, Plus 2 hours freezing time

Syns - All choices 3½

Ingredients

50g dark chocolate, broken into small pieces
3 large eggs, separated
3 tbsp sweetener
A few drops of peppermint extract
Fat-free natural fromage frais, 1 level tsp chocolate sprinkles and a few sprigs of fresh mint, to decorate

Method

1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and allow to cool a little.

2. Meanwhile, in a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed. They should stand up still, but not dry, peaks when the blades are lifted.

3. In another large bowl, whisk the egg yolks, sweetener and peppermint extract until pale and thick. Fold in the melted chocolate, then fold in the egg white using a metal spoon.

4. Spoon into 4 freezer proof dessert glasses or ramekins, cover with cling film and put in the freezer for 2 hours, or until just set. Decorate each one with a dollop of fromage frais, a few chocolate sprinkles and a a sprig of mint.

Slimming World - Baileys Chocolate Mousse

Serves 4

Ready in about 25 minutes, plus 2 hours freezing time

Syns - All choices 5

Ingredients

50g dark chocolate, broken into small pieces
3 eggs, separated
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars

Method

1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and leave to cool a little.

2. Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.

3. In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.

4. Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the bases of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.

5. To serve, top each mousse with a dollop of fromage frais and a chocolate star.