White chocolate mousse

     Calories per serving 202
     Serves 8
     Preparation time 15 minutes, plus chilling


     200 g (7 oz) white chocolate, chopped
     4 Tbs skimmed milk
     12 cardamom pods
     200 g (7 oz) silken tofu
     50 g (2 oz) caster sugar
     1 egg white
     240 g (7¾ oz) low-fat (less than 3 %)
     crème fraîche, to serve
     cocoa powder, for dusting


  • Put the chocolate and milk in a heatproof bowl and melt over a saucepan of gently simmering water. 
  • To release the cardamom seeds, crush the pods using a pestle and mortar. 
  • Discard the pods and crush the seeds finely.
  • Place the cardamom pods and tofu in a food processor with half of the sugar and blend well to a smooth paste. 
  • Turn the mixture into a large bowl.
  • Whisk the egg white in a thoroughly clean bowl until it forms peaks. 
  • Gradually whisk in the remaining sugar.
  • Beat the melted chocolate mixture into the tofu mixture until completely combined. 
  • Using a large metal spoon, fold in the egg white. 
  • Spoon the mousse into 8 small coffee cups or glasses and chill for at least 1 hour. 
  • Serve topped with spoonfuls of crème fraîche and a light dusting of cocoa powder.
  • For white chocolate & amaretto pots,  make the mousse mixture as above, omitting the cardamom and adding 2 Tbs amaretto when blending the tofu. 
  • Complete the recipe and chill as above. 
  • Serve with fresh raspberries  instead of the crème fraîche and cocoa.