Created by ImPat on February 9, 2017
Step 1: Place 6 x 1 cup serving glasses on an oven tray.
Step 2: Sprinkle gelatine over the boiling water in a small heatproof jug and stir until gelatine dissolves and then cool slightly.
Step 3: Whisk 1/2 cup of the yoghurt with melted chocolate in a bowl and then add remaining yoghurt and cocoa powder and whisk until combined and then add gelatine mixture to chocolate mixture and whisk until combined.
Step 4: Using an electric mixer, beat egg whites in a large, dry, clean bowl until soft peaks form and then gradually beat in sugar, 1 tablespoon at a time, until sugar dissolves and soft peaks form.
Step 5: Gently fold egg white mixture into the chocolate mixture until just combined.
Step 6: Spoon into prepared glasses and cover with plastic food wrap and chill for 2 hours or until set.
Step 7: Serve mousse topped with raspberries and blueberries.