Layered chocolate mousse and raspberry chia jam

Our lower-sugar chocolate mousse makeover is a decadent treat that's hard to beat. Plus it's a low-calorie and high-fibre dessert. What more could you want!

Serves: 8

Time to make: 45 mins , plus cooling and chilling

Ingredients

More weights & measures

3 medium avocados, flesh scooped out
¼ cup pure maple syrup
¼ cup gluten-free pure cocoa powder
1 teaspoon vanilla bean paste
½ cup low-fat plain yoghurt
125g punnet fresh raspberries, to serve
dark chocolate shavings, to serve
Raspberry chia jamjellyX
400g frozen raspberries
¼ cup pure maple syrup
1 tablespoon lemon juice
1 teaspoon vanilla bean paste
2 teaspoons chia seeds

Instructions

Stay Awake

1 Make the raspberry chia jam: Combine all of the ingredients, except chia seeds, in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for about 30 minutes, or until reduced and thickened. Stir in chia seeds and set aside to completely cool.

2 Meanwhile, blitz the avocado flesh, the maple syrup, cocoa powder and vanilla in a food processor until smooth. Add the yoghurt and process again until thick and creamy.

3 Divide raspberry jam between eight small serving glasses. Top each with mousse. Cover and refrigerate the dessert until chilled. Serve garnished with fresh raspberries and dark chocolate shavings.

HFG tip

This recipe slashes the sugar of a regular chocolate mousse recipe by 40 per cent!

Nutrition Info (per serve)

Calories 184 cal

Kilojoules 769 kJ

Protein 3.2 g

Total fat 9.1 g

Saturated fat 2.2 g

Carbohydrates 19 g

Sugar 18 g

Dietary fibre 6.1 g

Sodium 19 mg

Calcium 85 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.