Dark Chocolate Greek Yogurt Mousse
Adapted from The Shiksa
If you’re looking for a decadent-tasting chocolate mousse that is not too tough on the waistline, this is IT! I came upon this idea when I decided I wanted to make some breakfast yogurt parfaits for our breakfast potluck at work. I was thinking a pumpkin and chocolate parfait using my triple chocolate pumpkin pecan granola, some pumpkin flavored yogurt and then I wanted something really amazing and chocolate to go on top, something healthy, yet gorgeous and decadent too. I don’t know why but this question suddenly popped into my mind: I wonder if you can make mousse with Greek yogurt? So I googled it and within moments discovered that yes, you can. The only trick is to choose Greek yogurt that has some fat in it.
I couldn’t find whole milk Greek Yogurt, but I did find some 2% and, amazingly, it worked like a dream. When you whip up the Greek yogurt, it becomes fluffy, like whipping cream does. How marvelous! So all you have to do then is blend in some melted chocolate and some milk (and/or liqueur) to thin it a bit and you have some amazingly decadent (and much healthier!) chocolate mousse. Yes, it does have a bit of a “tang” from the yogurt, but it’s a pleasant little dang that goes very nicely with dark chocolate.
I also loved that my mousse was thick enough to pipe onto parfaits. The pretty piping does “melt” if you leave it out at room temperature, though, so if you’re going to go the piped method, either serve it right away or keep refrigerated until serving time. I’m thinking this would be an amazing filling for a chocolate cake (like my Midnight Sin Chocolate Cake, perhaps?) and then with some fresh rasberries on top with a chocolate ganache drizzle? Mmm … I better stop myself before I go baking a cake tonight …
- 9 oz. quality dark chocolate (I used Green & Black's), broken into chunks
- 1 17.6-oz. container of Plain 2% Greek Yogurt (I used Fage)
- 3 Tablespoons sugar
- 1 teaspoon real vanilla extract
- 1/4 cup 2% milk
- Break the chocolate into chunks and put it in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Microwave for 30 seconds, stir a lot, trying to stir out all the chunks. If it is still not melted, microwave another 30 seconds and stir more, just until the chunks in the chocolate are melted. If still not melted, another 30 seconds should be all you need.
- In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy. Add the sugar, vanilla and milk and beat some more, then add the chocolate, a bit at a time, beating in between additions.
- Now you can pour this lovely whipped mixture directly into small serving cups or pipe it on top of things like yogurt parfaits or into a little chocolate cup with fresh fruit garnish. It would make a beautiful cake filling too.
If you like, you can add a Tablespoon or two of liqueur while you're whipping up your mousse. I think Kahlua, Bailey's, Frangelico, or Grand Marnier would be lovely.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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