Healthy Dark Chocolate Pots for Easter

These little pots of chocolate are a healthier option to the traditional chocolate mousse.  The will satisfy your sweet tooth and they’re the perfect end to a meal.

Dark chocolate, orange and cardamom mousse

  • Serves: 4
  • Prep. time:
  • Cook time: Ready in about 40 minutes, plus 3-4 hours’ chilling time
  • Total time: Over 60 Minutes


  • 60g dark chocolate, broken into small pieces
  • 1 orange
  • 3 medium eggs, separated*
  • 6 tbsp artificial sweetener
  • ½ tsp crushed cardamom seeds
  • 4 tbsp fat-free natural fromage frais, to serve


  1. Melt the chocolate in a large heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Allow to cool slightly. Finely grate the zest of half the orange and peel thin strips of zest from the other half. Set aside.
  2. Put the egg whites in a clean glass bowl. Beat with an electric hand whisk on a medium speed until they stand up in stiff peaks, but are not too dry.
  3. Whisk together the egg yolks, 4 tbsp sweetener, the grated orange zest and cardamom seeds. Mix with the chocolate.
  4. Using a large metal spoon, lightly fold in the egg whites until well combined. Spoon the mixture into 4 individual cups, ramekins or glasses and chill for 3-4 hours, or until set.
  5. Cut any white pith off the strips of orange peel and put in a small pan with the remaining sweetener and 400ml water. Bring to the boil, then reduce the heat to medium-low and simmer gently for 12-15 minutes. Drain and allow to cool.
  6. Decorate each mousse with the crystallised orange zest and serve with a spoonful of fromage frais.

Tip: *Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.

This is a Slimming World recipe so if you’re Food Optimizing these are the Syn Values per serving:

  • Green: 4½
  • Original: 4½
  • Extra Easy: 4½



Butternut Squash Risotto Recipe

This brightly coloured dish of golden-orange butternut squash, red onion and white rice makes a substantial supper for four or a classic Italian starter for six. Serves: 4


Prep time: 15 minutes, Cook time: 50 minutes
Slimming World Syns per serving: Extra Easy: FREE, Green: FREE


454g/1lb butternut squash
1 large red onion
1 tbsp lemon juice
852ml/1½pt vegetable stock
1 garlic clove
340g/12oz dry risotto rice
salt and freshly ground black pepper
2 tbsp freshly chopped Sage


1. Slice the skin from the squash and discard the seeds. Cut into 2cm/¾in chunks. Peel and finely slice the onion and toss in the lemon juice. Transfer both vegetables to a saucepan and pour over 284ml/½pt stock. Bring to the boil, cover and simmer for about 15 minutes until just tender. Turn off the heat and keep covered.

2. Peel and finely chop the garlic and place in a saucepan with the rice and 284ml/½pt stock. Bring to the boil and simmer for 5 minutes until the stock has evaporated.

3. Meanwhile, heat the remaining stock until just about to boil, and reduce the heat to maintain the temperature. Add the chopped sage and seasoning to the rice mixture and add a ladleful of stock; cook gently, stirring until absorbed.

4. Continue ladling in the stock until the liquid is absorbed and the rice is thick, creamy and tender. Keep the heat moderate. This will take 20-25 minutes.

5. Drain the pumpkin and red onion and stir gently into the rice. Heat through for 2 minutes.

6. Ladle into warmed serving bowls. Sprinkle with black pepper to serve.

Tip: If you like blue cheese, a little Stilton crumbled on top just before serving tastes wonderful!