If you’re craving a rich and creamy chocolate dessert but want a lighter option, Greek Yogurt Chocolate Mousse is the perfect choice. This mousse delivers all the indulgent flavor of traditional chocolate mousse but with lower fat and calories, thanks to the creamy, protein-packed Greek yogurt. It’s an easy, healthy dessert recipe that feels luxurious while still being guilt-free.
Unlike classic chocolate mousse, which relies on heavy cream and eggs, this version uses Greek yogurt for its silky texture and subtle tang, giving each bite a creamy, luscious consistency that melts in your mouth. You can even customize it with a splash of Amaretto or Grand Marnier for an elegant touch.
Whether you’re making a simple weeknight treat, a fancy dessert for dinner guests, or a make-ahead dessert for entertaining, this Greek Yogurt Chocolate Mousse is quick to prepare, requires minimal ingredients, and keeps beautifully in the fridge for hours.
Ingredients for Greek Yogurt Chocolate Mousse
To make six servings of this healthy chocolate mousse, gather the following ingredients:
- 9 ounces dark chocolate, chopped (70% cocoa is best; roughly 1 ¾ cups chocolate pieces)
- 1 cup low-fat milk (avoid nonfat for best texture)
- 3 tablespoons sugar, or adjust to taste
- Pinch of salt
- 2 cups whole milk Greek yogurt (the thicker, the better; Fage recommended)
- 1 tablespoon Amaretto or Grand Marnier (optional, for extra flavor)
Tips and Ingredient Substitutions:
- Use semi-sweet or bittersweet chocolate if you prefer slightly sweeter mousse.
- Swap low-fat milk with almond milk or oat milk for a lighter or dairy-free option (though consistency may differ).
- Reduce sugar if you prefer a less sweet mousse; dark chocolate also helps balance sweetness naturally.
- For a vegan alternative, use dairy-free yogurt and vegan chocolate.
How to Make Greek Yogurt Chocolate Mousse
Step 1: Chop and Prepare the Chocolate
Chop your chocolate into small, even pieces using a sharp knife or food processor. Smaller pieces melt more evenly and prevent a grainy texture in your mousse. Set aside while you heat the milk.
Step 2: Heat the Milk
In a double boiler or a heat-safe bowl over simmering water, whisk together milk, sugar, and a pinch of salt. Heat on medium, stirring frequently until hot but not boiling. The gentle heating ensures the milk is infused with sweetness and prevents burning.
Step 3: Melt the Chocolate
Add the chopped chocolate to the hot milk and let it sit for one minute without stirring. Then, gently fold the chocolate into the milk with a spatula until smooth. If a few solid pieces remain, use an immersion blender to ensure a uniform, creamy mixture. Continue stirring gently to break up air bubbles for a silky texture.
Step 4: Prepare the Greek Yogurt
Drain any excess liquid from the Greek yogurt before measuring 2 cups. Whip the yogurt in a mixing bowl with a fork until fluffy. This creates a light base to fold the chocolate into, ensuring a mousse-like consistency.
Step 5: Combine Chocolate and Yogurt
Pour the melted chocolate mixture into the whipped yogurt. Using a spatula, fold gently until fully incorporated. Add the optional Amaretto or Grand Marnier for a subtle, nutty flavor. Continue folding for 2–3 minutes, scraping the spatula along the bowl to eliminate any streaks of white yogurt.
Step 6: Chill the Mousse
Divide the mixture evenly among six ramekins, dessert bowls, or mugs. Smooth the tops with a spoon and swirl decoratively if desired. Refrigerate for at least 2 hours, or up to overnight, until set. Serve chilled for the creamiest texture.
Serving Greek Yogurt Chocolate Mousse
This mousse is elegant enough for dinner parties but simple enough for an everyday treat. Serve in small ramekins, clear glasses, or mugs to showcase its rich, chocolatey layers.
Serving Suggestions and Pairings:
- Top with fresh berries like raspberries, strawberries, or blueberries for a refreshing contrast.
- Add a sprinkle of cocoa powder, shaved chocolate, or crushed nuts on top.
- Serve alongside a crisp shortbread cookie or biscotti for texture.
- A dollop of whipped cream or coconut cream adds extra decadence.
Storing Greek Yogurt Chocolate Mousse
Store mousse in the refrigerator in an airtight container for up to 3 days. The flavors meld beautifully over time, making it ideal for preparing in advance for dinner parties. Avoid freezing, as yogurt-based desserts can separate and lose their creamy texture upon thawing.
Tips for the Perfect Chocolate Mousse
- Use high-quality dark chocolate for the best flavor.
- Ensure milk is heated gently; overheating can scorch the chocolate.
- Fold chocolate into yogurt slowly to maintain a light, airy texture.
- Avoid nonfat milk, which can result in a thinner mousse.
Common Mistakes to Avoid:
- Stirring too vigorously can deflate the mousse.
- Adding chocolate to boiling milk can create lumps.
- Not draining Greek yogurt can make the mousse watery.
Variations of Greek Yogurt Chocolate Mousse
- Mocha Mousse: Add a teaspoon of espresso or strong coffee for a coffee-chocolate flavor.
- Orange Chocolate: Swap Amaretto for orange liqueur or zest for a citrus twist.
- Nutty Mousse: Fold in finely chopped toasted almonds, hazelnuts, or pistachios for added texture.
- Vegan Option: Use dairy-free yogurt and chocolate, plus plant-based milk.
FAQs
What can I do if the mousse isn’t setting properly?
Ensure the chocolate is fully melted and that yogurt isn’t watery. Fold gently but thoroughly and chill long enough—at least 2 hours.
Can I make this ahead of time?
Yes! The mousse can be prepared up to 24 hours in advance and stored in the refrigerator. Flavors often improve after chilling overnight.
Can I substitute ingredients?
- Chocolate: Use semi-sweet, bittersweet, or vegan chocolate.
- Milk: Almond, oat, or soy milk may be used (texture may vary).
- Yogurt: Thick Greek yogurt is recommended; dairy-free alternatives are possible for vegan versions.
