Chocolate moouse

[Eileen]

Ingredients:
Espresso size cup of very strong coffee
10g 99% chocolate
1/2 tsp gelatin
1 egg
Splenda to taste (1-2 teaspoons should be plenty)
2 tsp cocoa.

Put the chocolate, sweeetener and gelatin into the hot coffee, stir till melted, then leave to cool.

Separate the egg, whisk the white until it is stiff and fluffy.

Mix the egg yolk and cocoa, then add the coffee mixture and whisk it until it is smooth.

Pour it into the egg white and stir gently with a spoon until there is no white showing.

Chill in fridge for a couple of hours.

Macros: 9g protein, 11g fat, 2g carbs, 144 calories.

You can make it without the gelatin, it just won't set as firmly.
I haven't tried, but I'm pretty sure that you could make it without the 99% chocolate if you used extra cocoa.
Oh, and since you don't cook the egg, make a point of getting organic or good free-range ones.