Chocolate Mousse

From BH&G's Australian Diabetic Living Issue 12 2007. I have not included chilling time (3 - 4 hours) but have included 20 minute cooling time as part of cooking time. NOTE March 3rd 2011 I made a half recipe (for 4) and got 4 1 cup desserts and 1 3/4 cup desserts from the mix and after 4 hours chilling it was more like a thick pudding than a mousse but we still enjoyed but the one that was left over was beautifully set the next morning so would allow all day or overnight setting for this recipe.

• Ready In: 45 mins
• Serves: 8
• Yields: 8 mousses

Ingredients

• 60  ml water (1/4 cup)
• 3  teaspoons gelatin powder
• 1  liter  prepared low-fat custard (4 cups)
• 50  g dark chocolate (good quality chopped)
• 1  tablespoon cocoa powder (sifted)
• 3  egg whites (from 50gram eggs, at room temperature)
• 1  tablespoon caster sugar
•  cocoa powder, to dust (optional)

Directions

1. Place the water in a small bowl, sprinkle over the gelatine powder and stir.
2. Set aside for 5 minutes, or until the powder swells and absorbs the water.
3. Meanwhile in a medium saucepan, place the custard, chocolate and cocoa powder, stir over a low heat until chocolate dissolves. Whisk to combine.
4. Add the gelatine, stir over a low heat until gelatine dissolves completely.
5. Remove the pan from the heat and transfer to a large heatproof bowl, set aside for 20 minutes to cool slightly.
6. Using electric beaters, whisk the eggwhites until soft peaks form, add the sugar and whisk until firm peaks form.
7. Add a large spoonful of the eggwhites to the chocolate mixture and fold in until combined. Add the remaining eggwhites and fold in until just combined.
8. Evenly spoon the mousse between 8 x 185ml (3/4 cup) glass serving dishes, smooth the surface.
9. Place on a a tray and refrigerate for 3 - 4 hours or until set and well chilled - after making this I found it needed overnight to set as a mousse or you end up with a thick pudding.
10. Dust with cocoa just before serving if using.