Chocolate mousse

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8 servings
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By Food24 November 03 2009
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Ingredients (10)

15.00 ml Sheridans gelatine
125.00 ml water
125.00 ml sugar
20.00 ml cocoa powder
15.00 ml honey
2.00 ml nescafé instant coffee granules
250.00 g cottage cheese — low-fat, smooth
75.00 ml yoghurt — low-fat, plain
250.00 ml milk — low-fat
2.00 ml vanilla — essence
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Method:

Sprinkle gelatine over half the water and leave until spongy. Place the remaining water, sugar, cocoa, honey and instant coffee in a saucepan and heat while stirring continuously until the sugar has dissolved. Cool the cocoa mixture slightly before adding the gelatine mixture. Stir until the gelatine has dissolved completely. Beat the cottage cheese and yoghurt together in a mixing bowl. Add the milk and beat well. Also add the cocoa mixture and vanilla essence and mix well. Allow mousse to cool in the fridge, stirring occasionally. Beat mousse with an electric handbeater until light and fluffy. Turn the mixture into 8 small dessert bowls or glasses and chill for at least 3 hours. Decorate with fresh strawberries.
Serves 8.



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