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White and dark chocolate mousse food pharmacy jess redden

White and Dark Chocolate Mousse Recipe From The Food Pharmacy by Jess Redden

One of my cravings throughout pregnancy was white chocolate. One of my favourite desserts is a chocolate mousse, but since most recipes contain raw egg I created one that is egg-free and can be eaten during pregnancy. I use cream cheese, but you can use whipped cream instead. While we should eat a varied nutrient-dense diet, we are also human, so never feel guilty about having the odd bit of chocolate!

Serves 4
Prep: 20 minutes, plus 1 hour chilling

Nutrients per serving

  • Calories (kcal) 375
  • Protein (g) 11
  • Carbohydrates (g) 23
  • Fat (g) 27.5


  • 100g dark chocolate, chopped
  • 250g low-fat cream cheese
  • 100g white chocolate, chopped
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract


  1. Melt the dark chocolate in a heat-proof bowl over a saucepan of simmering water and add half of the cream cheese (125g). Remove from the heat and whisk well. In a second heat-proof bowl, melt the white chocolate and add the remaining cream cheese. Remove from the heat and whisk well.
  2. Add ½ tsp of vanilla extract to each bowl and mix well. Taste for sweetness and add up to 1 tbsp of caster sugar to each bowl if the mixtures are not sweet enough.
  3. Spoon the mixtures, alternating the dark and white, into 4 serving glasses. Use a knife to swirl the mixtures together and chill for at least an hour.
White and dark chocolate mousse food pharmacy jess redden
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