Rich chocolate mousse made straight from sweetened chocolate milk, whipped into clouds with eggs and butter. This shelf holds a single ingredient that becomes silken dessert-for-dinner when you know the trick.

Serves 2. 25 minutes, 15 at the stove.

About 240 calories a serving, 9 g protein, 6 g carbohydrate, 20 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

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1. Separate 2 eggs, putting the whites in one bowl and yolks in another. Add a pinch of salt to the whites and whip until stiff peaks form, around five minutes of whisking by hand or two minutes with a mixer.5 min
2. Heat 1 cup of the chocolate milk gently with 2 tablespoons butter and 2 tablespoons cocoa powder in a small saucepan over low heat, stirring until the cocoa dissolves and the butter melts, about two minutes. Let cool for one minute off heat.2 min
3. Pour the warm chocolate mixture into the yolks and stir until smooth, then fold in one-third of the whipped whites to lighten it, then fold in the rest gently until no streaks remain.
4. Whip 1/2 cup cold cream to soft peaks in a separate bowl. Fold the cream into the chocolate mixture in two additions until combined, being careful not to deflate it.
5. Divide between two bowls or glasses and chill for at least ten minutes before serving.10 min

Note Swap the chocolate milk for 3/4 cup regular milk mixed with 1 ounce melted dark chocolate if you prefer less sugar. Mousse keeps covered in the fridge for two days. Serve with crisp cookies, shortbread, or a simple butter cake to make it feel like dinner.