Greek Yogurt Dark Chocolate Mousse!

I’ve been desperately looking for some sort of healthy way to satisfy my daily, powerful chocolate cravings. Ordinarily, I eat cake, cookies, brownies, or a chocolate bar every single day. Without exception. But recently, I’ve been trying to be healthier, which involves eating less sugar, cream, and butter. I am not saying I want to cut them out completely from my diet. For one thing, that’s impossible (for me), for another, I don’t believe that’s good for me: one needs a balanced diet with a little bit of everything. But eating cake every day, in large quantities! Well, maybe that is something I can work on changing, slightly 🙂

Some research and a lot of experimentation resulted in this recipe: a dark chocolate mouse made with yogurt!

It’s pretty delicious, very creamy, and way better for you than your average dessert. Also, it involves a simple process and very few ingredients. It’s especially nice in the summer!

Ingredients:

125 g good, very, dark chocolate (at least 80%; choose a brand that you like the taste of, as the taste of the mousse will depend heavily on the taste of the chocolate bar you pick)

2 tablespoons good quality cocoa powder, sifted (optional)

1 cup Greek Yoghurt, cooled for about 10-15 mins in the freezer (I used 2%; you’ll get a creamier consistency if you use a fattier yogurt.)

9 tablespoons milk

1 tablespoons sugar

1 tablespoon honey, agave, or maple syrup

2 tablespoons of your favourite liqueur such as, Frangelico, Cointreau, Grand Marnier, Kailua etc., (optional)

A pinch of salt

Method:

1. Warm 6 tablespoons of milk in a double boiler and dissolve the sugar in it. Then, add the chocolate to the milk and melt the chocolate, stirring very gently. If you don’t have a double boiler, you can use a microwave or a small saucepan, but make sure not to singe or burn the chocolate.

2. Mix the cocoa powder, honey/syrup, and 3 tablespoon of milk into a paste. (The cocoa can make the mousse a bit grainy, so skip this if you are particular about a smooth consistency and just add a few extra squares of dark chocolate in step one along with the honey/syrup and milk. I chose cocoa powder to intensify the flavour of the mousse whilst still keeping it low fat.)

3. Whip the yogurt in a medium sized mixing bowl using a whisk. Add in the liqueur (if you are using it).

4. Mix in the melted chocolate and cocoa paste (if you’re using it), along with the salt.

5. Whip gently until you have a nice creamy, smooth, mousse like consistency.

6. Place the mousse in the freezer again for a few minutes while you get your serving bowls and spoons assembled.

7. Whip once or twice again, then, spoon the mousse into your serving bowls. You should have at least 4 servings. Garnish with chocolate flakes or a raspberry, if you like.

You could use a stemless martini glass:

You could also use a wooden bowl:

The mousse is pretty good considering it is made with yogurt! It’s fairly creamy and the consistency is nice and thick!

To be fair, it isn’t the most delicious mousse I’ve ever had, but it’s better than many I’ve had in restaurants and cafes, and just think, it’s made with dark chocolate, yogurt and very little sugar!

I served it with some delicious Ice Cider that we bought on our trip to Quebec.