Look at this chocolate mousse.
Don’t you just want to dig in? I bet you would first pull off the big juicy strawberry, bite into it and then dig your spoon down into the mousse until it touches the bottom of the bowl. You would scoop out a big mound of creamy chocolatey mousse and close your lips around that spoon. The mousse hits your tongue and then the back of your throat. It’s so creamy and luscious and smooth your eyes will roll back into your head.
Then that spoon will go back in again.
If you had to choose between a no holds barred chocolate mousse made the traditional way, and a lightened up, easy on the hips chocolate mousse, which would you choose?
I would choose the lightened up version too. That is unless I’m in one of those moods where I just want to stuff my face with chocolate.
Whew! I’m glad that doesn’t happen too often, but it happens.
I love chocolate mousse but after I’ve indulged I feel like I need to go leap over a tall building or something to work it off.
But this mousse. This yogurt chocolate mousse.
No tall building leaps needed.
It’s made with greek yogurt. Yup, no eggs, no cream, no butter, no regrets.
You can have your cake yogurt chocolate mousse and eat it too.
It has 2 cups of greek yogurt which I made myself…sort of. I strained plain yogurt to make it thicker. I show you how here.
Some good quality chocolate, some good quality cocoa and really that’s it. You can pull this together in no time.
I used 60% chocolate. It’s just sweet enough so I didn’t need to add sugar at all. Gotta love that.
And instead of cream I melted the chocolate with evaporated milk. It worked fine, it tasted great. Half and half works well too.
Yogurt Chocolate Mousse
Course: UncategorizedIngredients
2 cups greek yogurt
4 ounces good quality dark chocolate chopped or ½ cup good quality chocolate chips (I used Ghirardelli)
⅓ cup evaporated milk
2 tablespoons good quality cocoa
Directions
- In a small bowl whip the yogurt with a fork until it becomes fluffy.
- In a small saucepan heat the evaporated milk just a couple of minutes. Do not boil.
- Pour the milk over the chocolate and stir until all of the chocolate is melted.
- Set aside to cool.
- Stir the cocoa into the yogurt.
- Add the chocolate mixture to the yogurt and stir thoroughly until combined.
- Refrigerate for 2 hours to set up.
- Can’t wait 2 hours? Dig in!
