Greek Yogurt Chocolate Mousse
User Reviews
4.4
Greek Yogurt Chocolate Mousse
Description
This mousse begins by melting high-percentage dark chocolate into heated milk sweetened with sugar and a pinch of salt, whisked until silky smooth. The chocolate mixture is cooled slightly before being combined with thick Greek yogurt that has been lightly whipped to a fluffy consistency. The yogurt adds body and a subtle tang that contrasts the chocolate's richness.
Gently folding the chocolate into the yogurt creates a mousse with a smooth, velvety texture that retains some lightness compared to traditional cream-based mousses. Optional liquor such as amaretto or Grand Marnier can be added to introduce warm flavor notes without overpowering the chocolate.
Chilling the mousse before serving allows the flavors to meld and the texture to set slightly, making it an elegant dessert suitable for various occasions. This recipe avoids heavy creams, instead relying on the fat content and thickness of Greek yogurt to provide richness.
Ingredients
- 9 ounces dark chocolate chopped, or 1 ¾ cups pieces (70% dark is best
- 1 cup milk not nonfat!, lowfat
- 3 tablespoons sugar or more to taste
- Pinch salt
- 2 cups Greek yogurt I recommend Fage, whole milk, thicker is better
- 1 tablespoon amaretto optional, or Grand Marnier
Instructions
- Chop chocolate into small pieces with a knife or a food processor. The smaller the pieces, the more evenly the chocolate will melt.In a double boiler, whisk together the milk, sugar, and salt. Heat the milk over medium heat (not high!), whisking frequently, till hot but not boiling.
- Add the chocolate to the milk and let it sit for 1 minute in the heated milk without touching. Gently stir with a spatula till the chocolate melts into the milk. Remove from heat and continue stirring slowly till the milk and chocolate mixture is smooth and no longer grainy. If there are a few solid pieces of chocolate that refuse to melt, you can use an immersion blender to break up those pieces. Stir again with the spatula after blending to break up any air bubbles.
- Drain off any excess liquid from Greek yogurt before measuring 2 cups into a medium mixing bowl. Use a fork to whip the yogurt till fluffy.
- Stir the chocolate mixture again, then pour it into the yogurt, using a spatula to scrape up any remaining chocolate. Add the optional liqueur, if desired. Use spatula to fold the chocolate into the yogurt till fully incorporated, light and creamy. This will take 2-3 minutes. Continue folding till all the white has been removed from the yogurt.
- Divide the mixture between 6 ramekins, dessert bowls or mugs. Smooth and swirl the top of each serving with a spoon. Chill for at least 2 hours, up to overnight. Serve cold.
Notes
- Use thick, whole-milk Greek yogurt for the best texture and creaminess in the mousse.
- Carefully chop the chocolate to ensure even melting and smooth consistency in the mixture.
- Heating the milk mixture gently and not allowing it to boil helps preserve smoothness and prevents graininess.
- Optionally, use an immersion blender if any solid chocolate pieces remain unmelted to achieve a smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 51mg | 2% |
| Potassium | 453mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 55IU | 1% |
| Calcium | 152mg | 15% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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