Looking for an after meal dessert that is light and perfect after a heavy dinner? Try these recipes below which are also gluten-free

How about a serving of a light after meal dessert that is gluten-free and not that difficult to whip up? If that sounds intriguing, then we have just the perfect recipes for you to try and serve post a heavy meal. Take your pick from a healthy chocolate mousse, a jiggly panna cotta, and a flourless chocolate cake which are the perfect indulgence, after a heavy dinner.
1. Healthy Chocolate Mousse

(8 servings)
Ingredients
- 3 eggs, separated
- 180 gm Greek yogurt
- 50 gm light brown sugar
- 2 tbsp flour
- Pinch of fine salt
- 260 gm dark chocolate chips
Instructions
- Add egg yolks and Greek yogurt into a small, heavy-bottomed saucepan, whisking to break the egg yolks and mixing it with the yogurt.
- Once you have a lump-free concoction, put it on the stove, on low heat, add brown sugar, flour, and salt, and whisk again, thoroughly, until everything is well mixed.
- Remove the saucepan from the heat and let it cool slightly; not more than 2 minutes.
- Add all chocolate chips and stir gently until completely melted and the mixture turns smooth and glossy. Set aside to cool until just warm to the touch; about 10 minutes.
- Add the egg whites to a bowl and using an electric mixer, whip until stiff peaks form.
- Drizzle the melted chocolate into the bowl folding carefully to avoid deflating the whipped egg whites. There should be no white streaks visible.
- Divide between eight ramekins or glasses and smooth tops with the back of a spoon. Cover each with plastic wrap and refrigerate for at least two hours before serving.
- Top the mousse with fresh whipped cream, chocolate shavings, or a sprig of mint leaves.
2. Panna Cotta

(8 servings)
Ingredients
- 950 ml heavy cream
- 100 gm sugar
- ½ vanilla bean, split and scraped
- 2 ¼ tsp unflavored gelatin powder
- 45 ml water
- Mixed berries for serving
Instructions
- Add cream, sugar, vanilla bean with scraped seeds to a medium-size saucepan and simmer over moderate heat, stirring occasionally
- Remove from the heat, just before it starts boiling, and cover with a lid. Let the vanilla infuse the hot cream for 15 minutes.
- Pour cold water into a small bowl and sprinkle gelatin evenly over the surface; don't dump it in one spot. Let it stand for five minutes until absorbed.
- Strain to discard the vanilla bean and seeds and simmer the infused pan of cream again on medium-high heat. Add softened gelatin and whisk thoroughly until completely dissolved.
- Strain the mixture through a fine sieve into a bowl, then pour into ramekins slowly. Tap gently to remove air bubbles and let the panna cotta cool to room temperature.
- Make sure to cover each with plastic wrap before refrigerating for at least three hours.
- The panna cottas should set but be slightly jiggly. Serve with berry sauce or fresh berries.
3. Flourless Chocolate Cake

(Serves 16)
Ingredients
- 225 gm chocolate, chopped
- 115 gm unsalted butter
- 5 eggs, separated
- 150 gm granulated sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 2 tbsp cocoa powder
For Serving (Optional):
- Fresh whipped cream
- Fresh raspberries
- Powdered sugar for dusting
- Dark chocolate shavings
Instructions
- Preheat oven to exactly 160°C and generously butter a 9-inch springform pan with butter, then dust with cocoa powder. Set aside.
- Place chopped chocolate in a large microwave-safe bowl and add the butter too. Microwave in 30-second intervals stirring to mix in between, until fully melted. Let it cool until warm.
- Separate eggs carefully, placing the yolks in a bowl and the whites in a different bowl, while the chocolate cools.
- Use an electric stand or a hand mixer and whisk the egg whites on medium speed. Gradually increase to high as you add in the sugar and keep whisking until almost stiff peaks form.
- Add the egg yolks one at a time to the chocolate bowl, whisking after adding each of them to get a smooth mixture. Add vanilla extract and salt then sift cocoa powder into the bowl. Whisk to get a smooth concoction.
- Fold ⅓ of the egg whites into the chocolate bowl with a spatula. Repeat with the other two parts, folding until no white streaks are visible, and don’t overmix or the mixture will deflate.
- Pour batter into the prepared pan. Spread evenly with a spatula and smoothen the top. Tap the pan gently to remove any air bubbles.
- Place in the preheated oven and bake for 45-50 minutes, checking at the 40-minute mark.
- Your cake should set nicely, pull away from the slides, but be slightly wobbly in the center.
- Cool in pan for 10 minutes on a wire rack then dismantle the springform pan, and cool for one hour to bring it to room temperature.
- Transfer to a serving plate, dust with powdered sugar, and serve.
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