Chocolate Mousse

Skinny Chocolate Mousse, adapted from https://www.wcrf-uk.org/uk/recipes/skinny-chocolate-mousse

80g 70% dark chocolate, finely chopped (used 75g semisweet baker's chocolate, can melt the squares without chopping)

[2 tsp white sugar to add to melted chocolate if using semisweet baker's chocolate]

2 teaspoons vanilla extract (forgot to add for party batch)

2 large egg whites

1 level tablespoon caster sugar to add to the egg whites (fine white sugar- not confectioner's. used regular sugar, but fine would be better)

50g fat-free Greek yoghurt (Strained the yogurt to remove about 1 T of water. Fage brand would not need straining)

200g raspberries or other fruit of choice, to serve

1. Separate eggs, putting whites into mixer bowl.

2. Melt the chocolate in a double boiler. Do not let chocolate temperature exceed 120 F or it will seize (clump).

Remove top part of double boiler from the heated water pan and, if using semisweet chocolate, mix 1st portion of sugar into melted chocolate. Set aside to cool slightly.

3. Beat the egg whites until they form soft peaks. Add 2nd portion of sugar and continue whisking until stiff peaks form and the mixture is glossy.

4. Gently mix 1/4-1/3 egg white mixture into the chocolate. Stir in the yogurt, and if using the vanilla, also mix in now. Mixing yogurt and vanilla after stirring in some of the egg whites prevents the chocolate from clumping. Fold in the rest of the egg whites.

5. Spoon into whichever bowls you'd like to serve from.

6. Chill about 2 hours.

7. Top with fruit or topping of choice.