CURLY WURLY CHOCOLATE MOUSSE

CURLY WURLY CHOCOLATE MOUSSE

Thank you to Donna Donovan for the recipe x

 

Servings

8 are 2.5 syns each, 6 are 3 syns each, 4 are 5 syns each

 

1 x Curly Wurly

1 x sachet gelatine

25g Cocoa Powder

33g Options Hot Chocolate

15ml Whole Milk

4-6 tbsp sweetener

1 x egg white

500g pot of fat free fromage frais

300g raspberries

 

1.	Melt half the Curly Wurly and the milk in a bowl over hot water/ or in a microwave then leave to cool.
2.	Mix the gelatine with 110 ml hot water and leave to cool.
3.	Mix the sweetener, Options, fromage frais and sieve the cocoa into the mixture and mix all until smooth.
4.	Mix in the cooled Curly Wurly mixture.
5.	Mix in the cooled gelatine.
6.	In a separate bowl whip the egg white to stiff peaks.
7.	Mix the egg white into the cocoa mixture with a metal spoon.
8.	Put most of the raspberries in the dessert glasses (between 4-8) and spoon in the mousse mix.  Leave to set in fridge for 1-2 hours.
9.	Top with remaining raspberries and Curly Wurly