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Cocoa Chocolate Mousse With Egg Whites

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“A good lighter version with no whipped cream or egg yolks. From the First magazine for Women, January 2009, in their insider secrets for slimming resolutions. “Rich enough to hit the spot and light enough to fit into my diet” from Chef Jennifer Iserloh. Slimming Perk: Italian researchers found that cocoa’s flavanols can accelerate fat burning in 15 days. The compounds enhance the body’s insulin sensitivity, so sugar is rushed to the cells and used for fuel. Cooking time is chilling time.”
READY IN:
1hr 10mins
SERVES:
4-5
YIELD:
4 6 ounces ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl of electric mixer beat egg whites 2 minutes or until they’re fluffy and cling to bowl when tilted.
  2. In a separate bowl, whisk together sour cream, sugar, cocoa, coffee and vanilla.
  3. Using spatula, fold egg whites into sour cream mixture in 3 batches.
  4. Divide among four 6 ounce ramekins.
  5. Cover and chill 1 hour.

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