Chocolate mousse (167 cals)

1. Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp of cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted. Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then fold in the rest of the whites until they are evenly mixed in - being careful not to over-mix. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight. Top with a few raspbs and dust with a little cocoa powder. Will keep for up to 2 days in fridge.