Greek Yogurt Chocolate Mousse

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This Greek Yogurt Chocolate Mousse is light, creamy, and rich, with a fluffy texture that sets perfectly for an easy make-ahead dessert.

Prep Time6

Total Time6

Allergen: Dairy

Servings: servings

Calories: 167kcal

Melt 75 g Dark chocolate, either gently in a pan on the hob (stove top), or in short bursts in the microwave.

If melting in the microwave, use a low heat and melt in bursts of 15-30 seconds.

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).

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.

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