Chocolate mousse
Simply delicious!
Ingredients
- 4 large eggs (4 whites, 3 yolks)
- 60 ml (¼ cup) sugar
- 200 g (7 oz) dark chocolate made from 70% cocoa
- 10 ml (2 tsp) unsalted butter
- 80 ml (⅓ cup) Krema Plain yogurt
Preparation
- Separate the egg whites from the yolks (keep 3 yolks)
- In a bowl, use a mixer to beat the egg whites until it holds soft peaks, and gradually add the sugar until firm. Set aside
- Melt the chocolate in a double boiler or in a microwave; once softened, add the butter and then fold in the 3 yolks
- Add the Krema Plain yogurt and mix until homogenous
- Let stand to cool off. Do not overwhip or the mousse may be grainy
- Gradually fold the meringue into the chocolate preparation, delicately aerating the mixture with a spatula
- Once homogenous, pour the mousse into individual cups and chill until ready to serve
A delicious cheesecake ready in no time.
Ingredients
CRUST
- 1 cup (250 ml) crumbled Graham crackers
- ¼ cup (60 ml) butter, melted
- 2 tbsp (30 ml) sugar
CHEESE FILLING
- 500 g (2 tubs of 250g) organic cream cheese, softened
- 2 eggs
- ⅔ cup (160 ml) Krema maple syrup yogurt
- ½ cup (125 ml) sugar
- 2 cups (500 ml) blueberries
Preparation
Preheat oven to 350°F (180°C).
- For the crust, combine all the ingredients.
- Evenly press the mixture to the bottom and sides of a cake pan to form the crust.
- Cook for 8 to 10 minutes and let cool.
- For the filling, whisk together cream cheese, eggs, yogurt and sugar in a bowl.
- Add half the blueberries and pour over the cooled crust.
- Bake for 35 to 40 minutes or until the filling sets.
- Let cool.
- Garnish with the remaining blueberries and sprinkle with icing sugar.
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