A shelf that holds only almond dark chocolate milk calls for dessert disguised as dinner. This mousse is rich enough to satisfy and takes ten minutes, built on whipped egg whites and cocoa powder to thicken the sweet base. Serve it in bowls while warm, or chill it.

Serves 2. 15 minutes, 10 at the stove.

About 240 calories a serving, 8 g protein, 16 g carbohydrate, 16 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Separate two eggs, setting aside the whites and discarding the yolks. In a small saucepan, warm one cup of the almondmilk over medium heat, stirring in two tablespoons cocoa powder and one tablespoon sugar until smooth, about three minutes; you want it hot but not boiling.3 min
2. Pour the warm chocolate mixture into a bowl and let it cool to room temperature, stirring once or twice, about five minutes.5 min
3. In another bowl, whip the two egg whites with a pinch of salt until stiff peaks form, about two minutes. Gently fold the cooled chocolate into the egg whites until just combined; the mousse will be light and airy.2 min
4. Divide between two bowls and serve at once, or chill until ready to eat. Top each with a dollop of whipped cream if you have it.

Note Swap the cocoa for instant coffee powder if you prefer mocha. Mousse keeps refrigerated for one day. Serve with toast soldiers for dipping, or simply on its own as a rich, quick dessert course.