CHOCOLATE RASPBERRY & BRANDY MOUSSE: free of fat/egg yolks, skinnier, no-bake, make ahead, indulgence

Dieters' Delight dairy & yolk-free chocolate mousse...but healthy doesn't mean insipid!

updated 7/23

Light but intensely chocolatey mousse with raspberries in brandy;
 sweet pastry biscuits and berry cream are optional

In a lifetime of great food, the most memorable is a sensational dark chocolate mousse with raspberries crushed in brandy.  OK, part of what made it so mind-blowing was the private dining room of the Royal Opera House with a platonic companion, one of the 'great and good'.  But the mousse sparked a life-long love affair with high-end chocolate.

This Fathers' Day recipe is especially for Granddads.  It's a healthier version of that glorious concoction, though no less delicious and silky.  It's dairy-free, has no egg yolks and only a small amount of added sugar.

That doesn't mean it's healthy -- there's too much chocolate for that -- but it's so rich, portion control is easy.  And you don't leave the table feeling you need to waddle away.  

Most people find the mousse fabulous completely unadorned.   But for special occasions, accompany with a bowl of sweetened whipping cream rippled with berries plus rows of Sweet Pastry Biscuits ( Slightly Healthier Sweet Pastry ). 

The mousse is easily put together and can be made a day in advance.

Cost: around £8.00ish (7/23) PLUS costs of biscuits & cream
Feeds: a group

Ingred:
   
    150gm/5.2oz 70% dark chocolate (67 likes M&S for this)
     
     6 egg whites (keep 4 yolks for pastry biscuits; the remainder will freeze)
     pinch of salt
     1/4 tsp lemon juice

     1 tsp vanilla extract

     35g caster sugar
      
     150-200gms raspberries

     min 1 tsp sugar, to taste

     2-4 tablespoons good brandy (orange juice for kids)

Garnishes: Whipping cream or plant or dairy yoghurt, Sweet Pastry Biscuits (link above)

    

Method:

WHEAT FREE TABOULEH, vegan, dairy-free, gluten-free, low-carb

Utterly refreshing Tabouleh for the wheat & gluten phobes; in fact Everyone!

updated 4/25; first posted 2018

Lighter brighter tabouleh; you won't miss the wheat

Tabouleh used to be one of 67's favourite summer salads until cracked wheat began to aggravate skin problems.  This common-wheat and gluten-free version is just as fresh, juicy and reviving and thoroughly enjoyable to eat.

Serve it as a side, with meat or other protein, or mixed in rice or pasta salads for a lovely layer of flavour.  

67 is not sure where this recipe is from - all the Blogger has is a scribbled note stashed inside a book - and apologises for not being able to acknowledge the source.

Like ordinary tabouleh, this wheat-free version is a splendidly satisfying.   

It's very easy to put together.  And though the recipe does require fresh not dried herbs, it won't break the bank.  

Cost: £3.50'ish (4/2025)
Serves: 2-3 but multiplies easily 

Ingreds:
     4 vine tomatoes OR regular tomatoes that have been sliced or in chunks, sprayed with olive oil and lightly salted
    1 tbsp cooked brown rice (opt)
    50g shallots or mild purple onions or whites of spring onions OR (for fodmap phobes) green of spring onions
    1/2 lemon
    75gm/2.6oz fresh parsley
    15gm/1/2 oz mint
    pepper & salt

Method: