“Looking for that special treat to make for that special someone this coming valentines weekend?… What better way to show your love than a full of flavour desert, thats not so full on the calories.”
- Kcal 115
- Fat 6g
- Saturates 3g
- Carbs 14g
- Sugars 12g
- Protein 4g
- 1 tablespoon Chambord (raspberry liqueur)
- 1 tablespoon low-fat milk
- ¾ teaspoon gelatin
- 3 ounces bittersweet chocolate, chopped
- 4 large eggs, separated (see Tip)
- 4 tablespoons sugar, divided
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream, raspberries and/or chocolate shavings for garnish
1 – Combine Chambord and milk in a small bowl, sprinkle gelatin on top and let stand to soften.
2 – Place chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each burst.
3 – Bring 1 inch water to a bare simmer in a medium saucepan. Combine egg yolks, 3 tablespoons sugar and salt in a metal bowl large enough to rest in the pan without touching the water. Set the bowl over the water and whisk constantly until the sugar dissolves, 1 to 2 minutes. Add the gelatin mixture and whisk until it dissolves, about 1 minute. Remove from heat; whisk in the chocolate and vanilla.
4 – Beat egg whites in a clean large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until the mixture holds stiff, shiny peaks.
5 – Whisk one-fourth of the egg whites into the chocolate mixture until smooth. With a rubber spatula, gently fold the remaining egg whites into the chocolate mixture just until incorporated. Divide among 8 dessert dishes (about ½ cup each).
6 – Cover and refrigerate until set, at least 2 hours. Serve garnished with whipped cream, raspberries and/or chocolate shavings, if desired.
Make ahead Tip: Refrigerate for up to 2 days
Makes 8 Servings
Prep time 20 mins
Try it and let us know what you think in the comments below: