Research has shown that chocolate contains flavonoids which play an important role in improved blood vessel function. So why not try our low fat chocolate mousse to get the blood pumping.

Serves 6
Nutritional content per serving:
943 kJ | 21 g carbohydrate | 8 g protein | 12 g fat | 1 g fibre

100 g 60% dark chocolate, chopped
10 ml powdered gelatine
100 g low-fat ricotta
300 ml low-fat custard
50 g (125 ml) cocoa powder, mixed with 120 ml warm water
40 ml castor sugar
5 ml coffee extract
3 egg whites
cocoa powder to serve

1. Place the dark chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water), stirring until the chocolate has melted.

2. Set aside to cool.

3. Bring 50 ml water to the boil and sprinkle
gelatine on top, whisking the gelatine occasionally until it’s clear.

4. Place ricotta, custard and gelatine in a bowl and
use a spatula to remove all the lumps.

5. Mix the cocoa powder, castor sugar and coffee extract together. Fold into the ricotta mixture. Add
the melted chocolate and mix through.

6. Whisk the egg whites in a separate bowl until soft peaks form, and then carefully fold a tablespoonful through the chocolate mixture to loosen. Next, fold through the remaining egg white until combined.

7. Pour into serving bowls and refrigerate for 3 hours to set. Dust with cocoa powder just before serving.