Chocolate Mousse

Chocolate Mousse

Serves 6

Points per serving 2½  (both plans)

100g good quality dark chocolate (70% cocoa solids)

3 egg whites

175g raspberries

To decorate:

Mint leaves

1 tsp icing sugar

Break chocolate into pieces and put in heatproof bowl.  Position bowl over a pan of gently simmering water and melt the chocolate.  Make sure no water gets into the bowl and that the bottom of the bowl does not touch the simmering water.

Remove melted chocolate from heat and cool slightly.

In a large grease free bowl, using scrupulously clean beaters, whisk the egg whites until stiff.

Using a large metal spoon, fold 1 tbsp egg white into the chocolate to loosen it then gently fold in the remaining egg whites.

Divide the mixture between 6 glasses or serving dishes, leaving enough space to finish with the raspberries.  Refrigerate until set.

Serve topped with raspberries, decorated with mint leaves and dusted with icing sugar