Greek Yogurt Chocolate Mousse
A thick chocolate mousse from Greek yogurt and melted dark chocolate. No eggs, no whipping cream, no waiting hours to set. Around 15g of protein a serving.
Method
- Take the yogurt out of the fridge for a few minutes. Fridge-cold yogurt seizes the chocolate the instant they meet.
- Melt the chocolate gently, either in short microwave bursts stirring between each, or over a pan of simmering water. Let it cool for a minute so it is warm, not hot.
- Stir the honey and salt into the yogurt.
- Add the warm chocolate to the yogurt in one go and fold quickly and firmly until it is smooth and glossy.
- Spoon into two glasses and chill for a few minutes while you clear up. Top with berries.
Microwave times are for a 1,000 W microwave, the usual US size. In an 800 W microwave (common in the UK and Europe) add about a quarter more time; at 1,200 W check a little early.
A thick chocolate mousse from Greek yogurt and melted dark chocolate. No eggs, no whipping cream, no waiting hours to set. Around 15g of protein a serving.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 15 g
- Carbs
- 22 g
- Fat
- 12 g
- Fibre
- 3 g
- Sugar
- 16 g
- Sodium
- 60 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
This is the dessert I make when I want chocolate but not a food coma. The whole thing lives or dies on temperature. If the chocolate is too hot it splits the yogurt, and if the yogurt is fridge-cold it seizes the chocolate into little flecks. Warm chocolate into room-temperature yogurt, folded fast, gives you smooth mousse. The salt is small but it stops the whole thing tasting flat.
Substitutions
- Greek yogurt: skyr is even thicker, or use a thick coconut yogurt for dairy-free — Dark chocolate: milk chocolate works but reduce the honey|Honey: maple syrup
Serving suggestions
Just berries and maybe a few chopped nuts for crunch. Raspberries especially cut the richness.
Storage
Keeps covered in the fridge for two days and firms up as it sits.
Reheating
Serve cold, no reheating.
Equipment
- Microwave-safe bowl or a small pan
- Spatula
- Two glasses
Variations
- Orange
- add a little grated orange zest
- Peanut butter
- swirl a spoon through before chilling
- Mocha
- stir a shot of cooled espresso into the yogurt
Why it works
Melted chocolate is fat that firms as it cools. Folded into thick yogurt and chilled, that fat sets just enough to hold a mousse-like structure, so you get the airy feel without whipping cream or setting agents.
Frequently asked questions
Why did my chocolate seize into bits?
The yogurt was too cold. Let it come to room temperature next time.
Is it actually high protein?
Yes, the Greek yogurt brings roughly 15g a serving.
Can I make it dairy-free?
Use thick coconut yogurt and dark chocolate.
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