Chocolate-Greek Yogurt Mousse This classic dessert gets a makeover with Greek yogurt for extra creaminess and the ultimate in chocolate satisfaction. Makes 4 1/2-cup servings Ingredients: ½ cup good-quality semisweet or bittersweet chocolate, chopped, ¾ cup AE Heavy Whipping Cream, divided, 3 tablespoons sugar, ½ teaspoon vanilla, 1-6 ounce container AE Classic (plain)* Greek Yogurt, room temperature, Chocolate shavings and/or fresh raspberries. Instructions: In a medium microwave-safe bowl melt the chocolate on 100% power (high) for 1 to 2 minutes until smooth, stirring every 30 seconds. Let cool slightly. Whip ½ cup of the cream, the sugar, and vanilla to soft peaks in a separate bowl. Whisk the yogurt into the cooled chocolate mixture until blended. Add half of the whipped cream to the yogurt mixture to lighten, then gently fold in the remaining whipped cream with a rubber spatula, being careful not to overmix (a few white streaks of whipped cream are okay). Divide the mousse between 4 small dishes or ramekins, cover with plastic wrap, and chill until set, at least 2 hours or overnight. To serve, whip the remaining ¼ cup cream to soft peaks in a bowl, then dollop onto each serving of mousse. Garnish with chocolate shavings and raspberries, if desired. Tip: For chocolate curls, scrape the edge of a milk chocolate candy bar with a vegetable peeler.

Chocolate-Greek Yogurt Mousse

Print recipe as: 3x5 | 4x6 | 8.5x11
This classic dessert gets a makeover with Greek yogurt for extra creaminess and the ultimate in chocolate satisfaction.


Ingredients

 

* Almond Creme and Vanilla Greek Yogurt flavors also work well in this recipe.


Directions

In a medium microwave-safe bowl melt the chocolate on 100% power (high) for 1 to 2 minutes until smooth, stirring every 30 seconds. Let cool slightly.

Whip ½ cup of the cream, the sugar, and vanilla to soft peaks in a separate bowl.

Whisk the yogurt into the cooled chocolate mixture until blended. Add half of the whipped cream to the yogurt mixture to lighten, then gently fold in the remaining whipped cream with a rubber spatula, being careful not to overmix (a few white streaks of whipped cream are okay). Divide the mousse between 4 small dishes or ramekins, cover with plastic wrap, and chill until set, at least 2 hours or overnight.

To serve, whip the remaining ¼ cup cream to soft peaks in a bowl, then dollop onto each serving of mousse. Garnish with chocolate shavings and raspberries, if desired.

 

AE Recipe TipFor chocolate curls, scrape the edge of a milk chocolate candy bar with a vegetable peeler.

 

Makes 4 1/2-cup servings


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