Low-Calorie Chocolate Mousse Soft Cookies

1. Melt the Chocolate:

1. Combine the finely chopped chocolate and butter in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water (this is your double boiler). Stir until the chocolate and butter melt together and become smooth. Remove from heat and let it cool slightly.

2. Prepare the Egg Yolks:

1. In a small bowl, whisk the egg yolks until smooth and creamy. Slowly mix the egg yolks into the melted chocolate, stirring constantly to avoid scrambling the eggs. Set aside.

3. Beat the Egg Whites:

1. In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. This will give your mousse its light texture.

4. Whip the Cream:

1. In another bowl, whip the chilled heavy cream until soft peaks form. Be careful not to overwhip, as you want it to remain light and creamy.

5. Combine Mixtures:

1. Gently fold the whipped cream into the chocolate mixture until fully combined. Then, carefully fold in the beaten egg whites. The key is to fold gently to keep the mousse airy and light.

6. Prepare the Chocolate Coating:

1. For an extra touch of indulgence, melt the chocolate for the coating with the vegetable oil using the same double boiler method. Once melted and smooth, let it cool slightly before using.