Summer doesn’t get any better than with a chocolate mousse made from super healthy Greek Yoghurt. Or at least that’s what I’m telling myself. It sounds good though, doesn’t it?
There’s no denying it, chocolate mousse is one of the world’s most popular desserts. It’s light and airy, decadently rich, and when it’s made from good quality chocolate, is absolutely to die for.
But, it also tends to be a little on the calorific scale. Then, there’s always the ‘egg’ issue. A lot of people are nervous when using raw eggs in a dessert as it can lead to disaster if they’re not careful.
That’s where this week’s recipe is a great alternative. It’s also incredibly quick and easy to make, and has a little more body to it, so your chocolate-satisfaction levels remain higher for longer.
How to Make Chocolate Mousse
So, how do you make this dish, and is it as quick and easy as the recipe says. In a short answer; yes, it really is. This recipe is as simple as ‘crush’ and ‘melt’, ‘mix’ and ‘pour’. Just take a look at the recipe and you’ll see for yourself. The ingredients are really basic as well, nothing expensive or illusive here. Listed below is what you’ll need to tackle this recipe.
Greek Chocolate Mousse Ingredients:
- Chocolate: You want a really good quality, dark chocolate for the best chocolate flavour. But, you’ll also need some ‘milk’ chocolate for a smooth and creamy finish, so make sure you have both!
Greek Chocolate Mousse Equipment:
- Mixing bowls: Standard kitchen equipment, you’ll need a few of these, so you can melt the chocolate and mix the yoghurt.
- Chopping board and knife: To chop up your chocolate into fine shards so it melts quicker.
- Hand blender or mini-processor: To process the biscuits into a fine crumb.
- Serving bowls: I like these glass ones, they’re a little retro but I love being able to see the different layers.
Now, onto the best part, making the best Greek chocolate yoghurt mousse you’ll ever taste!
Sokoláta Tseiskéik Mous
- Mixing bowls
- Chopping board
- Blender/ or
- 4-5 biscuits Digestive biscuits plain, crushed
- 100 g Chocolate milk
- 100 g Chocolate dark (70%>)
- 100 g Greek yoghurt thick
- 25 ml Milk lukewarm
- Rough chop the chocolates together, and place into the smaller of two mixing bowls.
- In the larger of the two mixing bowls, pour boiled hot water, about half a bowl full.
- Place the smaller of the two bowls inside the larger, being careful not to get water in the chocolate.
- Leave immersed so the heat from the water melts the chocolate.
- Heat the milk, and pour over the chocolate, and stir to blend evenly and thoroughly.
- Once blended - and there are no lumps - add the yoghurt and mix slowly until all the mix is thoroughly blended again.
- To serve, crush the biscuits until a fine crumb is achieved, place half the crushed biscuits in the bottom of a nice glass or small serving bowl. Spoon the chocolate mix over the top, and enjoy.
- You can do this recipe ahead of time, and leave the mix to firm-up in the fridge.
Thanks for checking out this post on Greek Yoghurt Chocolate Mousse, and I do hope you join us at the LPaG community Cook-Along this Friday. If you do, please come back and post a comment, or share a photo with the tag: #LarderPantryandGarden.
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