A high protein and healthy alternative to chocolate mousse that is made with just 4 ingredients. Greek Yogurt Chocolate Mousse takes less than 5 minutes to make and it has 10 grams of protein per serving. A much healthier alternative to store bought protein desserts and SO simple to make.
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The texture of this Greek yogurt chocolate mousse is INCREDIBLE! As you drag the spoon across the chocolate, and scoop up the light and fluffy dessert, you would have no idea that it was made with Greek yogurt.
Such an intense chocolate flavour from the dark chocolate - it is rich, creamy and tastes far more indulgent than it actually is, and made with just a handful of ingredients. Such a great make-ahead dessert and a must for your high protein meal prep.
No eggs, no cream, no complicated steps. Just blend it all up to a thick mousse consistency and then put it in the fridge to set.
Looking for more healthy chocolate desserts? Why not try our easy Chocolate Protein Pudding, fudgy Cottage Cheese Brownies or our delicious Chocolate Chia Pudding?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Yogurt - Use a thick Greek yogurt - not Greek style. We used fat free to keep it lighter, but full fat would give it a more creamy flavour.
- Chocolate - We used 85% dark chocolate. It needs actual chocolate, as that is what helps it thicken up and have the mousse like texture.
- Cocoa - You could use cacao or even a chocolate protein powder.
- Vanilla - Make sure it is extract and not essence.
Greek Yogurt Chocolate Mousse Variations
Sweeter - Add a little maple syrup or honey before blending. This is a good option if you are using a very dark chocolate.
Chocolate orange - Add a little orange zest to the mousse mixture before blending.
Chocolate mint - Add a tiny drop of peppermint extract. Start with a very small amount, as peppermint can be quite strong.
Mocha - Add a little cooled espresso or instant coffee dissolved in a small amount of hot water. Coffee makes the chocolate flavour taste even richer.
How To Make Greek Yogurt Chocolate Mousse
- Step 1: Melt the chocolate, either gently in a pan on the hob (stove top), or in short bursts in the microwave.
- Step 2: Put the yogurt, melted chocolate, vanilla and cocoa into a food processor.
- Step 3: Process everything together.
- Step 4: Divide the mixture between serving glasses and refrigerate for at least 3 hours.
- Step 5: Top with extra yogurt, chopped berries and chocolate curls (all optional).
Serving Suggestions
For serving, add a spoonful of Greek yogurt, fresh strawberries and some shaved dark chocolate. The yogurt adds creaminess, the strawberries add freshness and the chocolate shavings make it feel a little more special.
For crunch, add chopped hazelnuts, almonds, pistachios or a sprinkle of granola. You could also add crushed biscuits if you want more of a dessert pot feel.
For a more indulgent dessert, add a little whipped cream on top instead of Greek yogurt.
Meal Prep and Storage
This Greek yogurt chocolate mousse is a great make-ahead dessert. Once divided into pots, cover them and keep them in the fridge until ready to serve.
It will keep well in the refrigerator for up to 3 days. For the best texture, add the Greek yoghurt, strawberries and chocolate shavings just before serving, rather than storing it with the toppings already added.
The mousse may firm up more the longer it chills, especially because of the melted chocolate. Let it sit at room temperature for a few minutes before serving if you prefer a softer texture.
This recipe is not ideal for freezing, as Greek yogurt can become grainy once defrosted and the texture of the mousse may change.
Dannii's Top Tips
- Use thick Greek yogurt for the best texture. A thinner yogurt may make the mousse softer and it might not set as well.
- Let the melted chocolate cool slightly before adding it to the yogurt. It should still be melted and smooth, but not hot. If it is too hot, it can affect the texture of the yogurt.
- Make sure you blend the mousse well. A food processor gives the best texture because it makes the mixture smooth and helps it become lighter and fluffier.
- Taste the mixture before chilling. Dark chocolate and cocoa powder can vary in bitterness, so you may want to add a little honey or maple syrup if you prefer a sweeter mousse.
- Chill the mousse for long enough. It will thicken as it sits in the fridge, so don't worry if it looks a little softer when you first spoon it into the pots.
- Use small serving pots. This mousse is rich, so little portions work really well.
Frequently Asked Questions
A food processor gives the best light and fluffy texture, but you can mix it by hand with a whisk. Make sure the melted chocolate is cooled slightly and whisk everything together until completely smooth.
This can happen if the yogurt is too thin, the chocolate ratio is too low or the mousse has not chilled for long enough. Use thick Greek yogurt and give it enough time in the fridge to set.
More High Protein Desserts
If you've tried this high protein chocolate mousse, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Greek Yogurt Chocolate Mousse
Ingredients
- 75 g (2.66 oz) Dark chocolate
- 300 g (1.5 cups) 0% Fat Free Greek yogurt
- 2 tablespoon Cocoa powder
- 1 teaspoon Vanilla extract
Instructions
- Melt 75 g Dark chocolate, either gently in a pan on the hob (stove top), or in short bursts in the microwave.
- Put 300 g 0% Fat Free Greek yogurt, the melted chocolate, 1 teaspoon Vanilla extract and 2 tablespoon Cocoa powder into a food processor.
- Process everything together.
- Divide the mixture between serving glasses and refrigerate for at least 3 hours.
- Top with extra yogurt, chopped berries and chocolate curls (all optional).
Recipe Tips
- Use thick Greek yogurt for the best texture. A thinner yogurt may make the mousse softer and it might not set as well.
- Let the melted chocolate cool slightly before adding it to the yogurt. It should still be melted and smooth, but not hot. If it is too hot, it can affect the texture of the yogurt.
- Make sure you blend the mousse well. A food processor gives the best texture because it makes the mixture smooth and helps it become lighter and fluffier.
- Taste the mixture before chilling. Dark chocolate and cocoa powder can vary in bitterness, so you may want to add a little honey or maple syrup if you prefer a sweeter mousse.
- Chill the mousse for long enough. It will thicken as it sits in the fridge, so don't worry if it looks a little softer when you first spoon it into the pots.
- Use small serving pots. This mousse is rich, so little portions work really well.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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