Light, creamy, and indulgent — without the sugar.
This rich yet airy chocolate mousse is the perfect dessert for when you’re craving something sweet without straying from your Slimming World plan. Made with real dark chocolate and gently sweetened with sweetener instead of sugar, it offers all the indulgence with far fewer Syns. With a touch of brandy and orange zest, it has a sophisticated flavor that makes it perfect for entertaining, too.
Why You’ll Love This Recipe
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Decadent yet light: Real chocolate gives richness, while whipped egg whites keep it airy.
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Slimming World-friendly: No sugar, just sweetener — for less guilt and more enjoyment.
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Perfect for dinner parties: Impress your guests with a mousse they won’t believe is low-Syn.
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Make ahead: Chill in the fridge overnight so they’re ready when you are.
Ingredients (Serves 4)
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75g dark chocolate
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3 medium eggs, separated
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3–4 tablespoons sweetener (adjust to taste)
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2 teaspoons finely grated orange zest
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2 tablespoons brandy
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Fat-free natural fromage frais, sweetened (for garnish)
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1 level teaspoon cocoa powder (for garnish)
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1 level teaspoon chocolate vermicelli (for garnish)
Instructions
1. Melt the Chocolate
Break the dark chocolate into small pieces and place in a large heatproof bowl. Set the bowl over a pan of gently simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir occasionally until melted and smooth. Remove from the heat and let cool slightly.
2. Whisk the Egg Whites
In a clean, dry bowl, whisk the egg whites until they form stiff peaks—they should hold their shape but not look dry or grainy. Set aside.
3. Combine Yolks and Flavourings
In another bowl, whisk together the egg yolks, sweetener, orange zest, and brandy until smooth and lightly frothy.
4. Create the Mousse Base
Add the yolk mixture to the cooled melted chocolate and stir until fully combined.
5. Fold in the Egg Whites
Using a metal spoon (to retain the air), gently fold the whipped egg whites into the chocolate mixture in batches. Take your time to avoid knocking out too much air — this gives the mousse its light texture.
6. Chill
Divide the mixture between four ramekins or dessert glasses. Cover and refrigerate for at least 4 hours, or ideally overnight, until fully set.
Serving Suggestions
Before serving, top each mousse with a small spoonful of sweetened fromage frais. Lightly dust with cocoa powder and sprinkle over a touch of chocolate vermicelli for a decorative and tasty finish.
Storage Tips
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Fridge: Store covered in the fridge for up to 2 days. Best enjoyed chilled.
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Freezing not recommended: Due to the texture and egg content, freezing is not advised.
Frequently Asked Questions (FAQs)
Q1: Can I skip the brandy?
Yes. You can omit the brandy or replace it with a few drops of vanilla or almond extract for a non-alcoholic alternative.
Q2: Is this mousse suitable for vegetarians?
Yes, provided your chocolate and vermicelli are vegetarian-friendly (check packaging for gelatine or animal-based emulsifiers).
Q3: Can I use low-fat cocoa powder instead of chocolate for fewer Syns?
No. This recipe relies on the richness and fat content of melted chocolate for structure and flavour. Substituting cocoa powder alone will not work.
Q4: Can I use quark instead of fromage frais for the topping?
Yes, quark can be used as a high-protein, low-fat alternative. Sweeten it to taste before garnishing.
