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Chocolate cherry mousse

Chocolate cherry mousseMakes 6 servings

This recipe can be made one day ahead so it is very easy for entertaining. Just remove from the fridge and serve. 


  • 2 tsp (10 mL) unflavoured gelatin
  • 2 tbsp (25 mL) boiling water
  • 1 1/2 cups (375 mL) fat-free plain yogurt
  • 1/4 cup (50 mL) chocolate chips, melted
  • 1/3 cup (75 mL) cocoa powder
  • 1/2 cup (125 mL) fresh Bing cherries, pitted and chopped, plus a few more to decorate the top
  • 4 tbsp (60 g) pasteurized liquid egg whites
  • 1/3 cup (75 mL) sugar


  1. In a small bowl combine the gelatin with the boiling water. Stir until it is dissolved and set aside.
  2. Place about an inch (2.5 cm) of water in a double boiler. Bring water to a boil. Place the chocolate in the top pot and place over the hot water for about 5 minutes or until the chocolate is smooth. Remove from the heat.
  3. In a large bowl, mix the melted chocolate with 1/4 cup (50 mL) of the yogurt. Add the rest of the yogurt, cocoa powder and gelatin mixture and whisk to combine. Fold in the chopped cherries.
  4. Beat the egg whites with an electric mixer until soft peaks begin to form. Add the sugar very slowly and beat until the egg whites are glossy.
  5. Fold the egg whites into the chocolate mixture very carefully. Divide among six small bowls or fancy glasses. Refrigerate for at least two hours or overnight.
  6. Top with a few cherries and serve.

Nutritional information per serving
(3/4 cup / 175 mL)

  • Calories: 131
  • Protein: 6 g
  • Total fat: 3 g
    • Saturated fat: 2 g
    • Dietary cholesterol: 1 mg
  • Carbohydrate: 24 g
    • Dietary fibre: 2 g
  • Sodium: 63 mg
  • Potassium: 274 mg

Developed by Nadine Day, RD. ©The Heart and Stroke Foundation

Posted June 2009

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