Slimming world- DESERTS - Baileys Chocolate Mousse Pots
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Serves - 4 people
Each serving - 5 syns
INGREDIANTS
*50g dark chocolate, broken into small pieces
*3 eggs, separated*
*4 tbsp sweetener
*2 tbsp Baileys Irish Cream Liqueur
*200g fat-free natural fromage frais, plus extra to serve
*1 tsp vanilla extract
*4 Dr Oetker Giant Chocolate Stars
METHOD
1.Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds.) Remove from the heat and leave to cool a little.
2.Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
3.Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the base of 4 dessert glasses, then top with the chocolate.
4.Cover and freeze for 2 hours, or until just set.
5.To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Tip:
*Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.
Each serving - 5 syns
INGREDIANTS
*50g dark chocolate, broken into small pieces
*3 eggs, separated*
*4 tbsp sweetener
*2 tbsp Baileys Irish Cream Liqueur
*200g fat-free natural fromage frais, plus extra to serve
*1 tsp vanilla extract
*4 Dr Oetker Giant Chocolate Stars
METHOD
1.Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds.) Remove from the heat and leave to cool a little.
2.Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
3.Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the base of 4 dessert glasses, then top with the chocolate.
4.Cover and freeze for 2 hours, or until just set.
5.To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Tip:
*Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.
