This dessert recipe is a good one for athletes because it is lower in fat and higher in protein than your average mousse recipe, but still has the delicious chocolatey flavour and sweetness of a quality dessert. 

Ingredients

  • 1 litre low-fat custard
  • ½ cup Baking cocoa
  • ¼ cup icing sugar
  • 3 teaspoons gelatin
  • 2 egg whites
Chocolate MousseChocolate Mousse

Method

  • Place the custard in a large mixing bowl.
  • Sift in cocoa and sugar.
  • Combine gently, using a wire whisk until smooth.
  • Put 2 tablespoons of hot water in a small bowl and sprinkle gelatine over.
  • Stand the bowl in a saucepan with about 1-2 cm hot water, and place over low heat for about 1 minute until the gelatine has softened.
  • Remove bowl from the saucepan and whisk gelatine, using a fork to dissolve.
  • Set aside to cool slightly.
  • Beat egg whites in a clean dry bowl, with clean beaters, until soft peaks form.
  • Add egg whites and gelatine to the custard mixture and fold gently until combined.
  • Using a metal spoon or rubber spatula, work carefully so as not to lose the volume from the egg whites.
  • Transfer to a 6-cup capacity serving bowl, or six individual 1-cup bowls.
  • Refrigerate for 2 hours until softly set.
  • Serve with fresh strawberries, if desired.