Mousse easy to love

Valentine's Day practically screams for a chocolate dessert. And this mousse is an easy way to incorporate chocolate without being overly indulgent.

Because this is a chilled dessert, you can make it ahead and not worry while you're busy trying to impress your sweetheart with dinner. For a restaurant-worthy dish, spoon the mousse into parfait glasses and top with fresh berries.

Start to finish: 30 minutes, plus chilling

Servings: 4

Ingredients

1 cup frozen mango chunks, thawed

2 tablespoons sugar

1/2 cup whole milk

1 whole egg, plus 1 yolk

1 1/2 tablespoons cornstarch

2/3 cup milk chocolate bits

1 cup heavy cream

Directions

Fill a medium bowl with ice.

In a blender, combine the mango chunks, sugar, milk, whole egg and yolk, and the cornstarch. Puree until completely smooth.

Pour the mixture into a small sauce pan over medium heat. Whisking constantly, heat the mixture until it thickens and comes to a boil. Remove from the heat and add the milk chocolate bits. Stir until the chocolate is melted and thoroughly incorporated.

Place the saucepan in the bowl of ice; ensure that none of the ice gets into the saucepan. Whisk the mixture until completely cooled and smooth.

Place the cream in a large bowl. Use an electric mixer to beat it until medium peaks form, about 3 to 5 minutes. Add half of the beaten cream to the milk chocolate mango mixture and fold together to incorporate. Add the remaining cream and fold again to incorporate. Transfer the mousse to 4 individual serving dishes and refrigerate.

Nutrition information per serving (values are rounded to the nearest whole number): 500 calories; 310 calories from fat (60 percent of total calories); 34g fat (21g saturated; 1g trans fats); 195mg cholesterol; 44g carbohydrate; 6g protein; 2g fiber; 80mg sodium.