our delicious take on classic chocolate mousse

1 sachet nuut, plus extra for dusting

85g dark chocolate

1/2 tsp coffee granules

1/2 tsp vanilla extract

2 egg whites

1 tbsp coconut sugar

50g full-fat greek yogurt

raspberries, to decorate

1. chop chocolate very finely and put it into a large bowl over a pan of simmering water. mix the nuut, coffee, and vanilla with 2 tablespoons of cold water, and pour over the chocolate. place the bowl over the gently simmering water, stir to combine, and remove from heat. leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.

2. stir the melted chocolate, it will be quite thick. stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. leave to cool slightly.

3. whisk the egg whites to soft peaks, then whisk in the sugar until thick and glossy. beat the yogurt into the cooled chocolate. fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in – being careful not to over-mix or you will lose the volume of the mousse. spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.

4. place each mousse on a saucer or small plate. top with a few raspberries, then dust with a little nuut. will keep for up to 2 days in the fridge (if you don’t eat it all in one sitting).