Chocolate Mousse with Fresh Berries

The Heart Foundation has come up with a Valentine's Day menu to show that healthy choices don't have to be cuisine killjoy. There's even chocolate on its three-course menu, but that doesn't mean a boxful - it is, after all, Heart Week, so enjoy all things in moderation. Check out the website (www.heartweek.org.nz) and click on Valentine's Recipes for ideas for a romantic picnic, a heart-healthy evening meal, or a full day of recipes that you'd happily eat any time of the year. We rather fancied the following:

Ingredients

2 tsp	Gelatine
155 g	Dark chocolate (Main)
100 g	Low-fat ricotta cheese
250 ml	Vanilla custard, low fat
4	Eggs, whites beaten until stiff
300 g	Mixed berries, strawberries, raspberries, blueberries

Directions

1. Put the chocolate in an ovenproof bowl over a pot of simmering water, making sure the base of the bowl does not come in contact with the water and that no water touches the chocolate. Stir over a low heat until the chocolate melts then set aside to cool slightly.
2. Put the gelatine and 60ml water into a small pot and stir over a low heat until the gelatine dissolves and the liquid is clear. Remove from the heat and allow to cool slightly.
3. Beat the ricotta and custard together until smooth. Press through a sieve to remove any lumps.
4. Beat the egg whites until stiff peaks form. Fold through the ricotta mix. Fold the gelatine and chocolate into the ricotta mix.
5. Spoon the mousse into six 125ml-capacity ramekins or mugs, cover and refrigerate for 1 hour or until set. Serve with mixed fresh berries.