Dark Chocolate Yogurt Mousse
Dark Chocolate Yogurt Mousse
Yield: 6 servings, about 1/2 cup each
Equipment: medium heatproof bowl, small saucepan, whisk, silicone spatula, six 6-ounce serving glasses
Total time: 25 minutes plus 2 hours chilling
Ingredients
- 4 ounces semisweet chocolate, finely chopped
- 1 cup plain whole-milk Greek yogurt, room temperature
- 1 cup cold heavy whipping cream
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Method
- Place the chocolate in the heatproof bowl. Heat 1/4 cup of the cream in the saucepan over medium-low heat just until steaming; do not boil. Pour it over the chocolate, wait 2 minutes, then whisk until completely smooth.
- Whisk the yogurt, cocoa, maple syrup, vanilla, and salt in a separate bowl. Whisk one-third of this mixture into the melted chocolate, then add the remainder in two additions. Let cool until no longer warm.
- Whip the remaining 3/4 cup cold cream to medium peaks. Fold one-third into the chocolate base to lighten it, then gently fold in the rest until no white streaks remain.
- Divide among six glasses, cover, and refrigerate for at least 2 hours. Serve cold. Keep the mousse refrigerated during service because it contains dairy.
Preparation notes
Room-temperature yogurt is important because very cold yogurt can cause melted chocolate to seize. Finely chopping the chocolate helps it melt evenly without direct heat. Fold rather than stir after whipping the cream so the mousse keeps its air. Small streaks can be finished with two or three gentle folds.
Substitutions
For a less sweet mousse, use 60–70% dark chocolate. Do not use unsweetened baking chocolate without reformulating the sweetener. Full-fat coconut cream may replace whipping cream, but chill it first and use only the firm portion; the texture will be denser. Vanilla yogurt can replace plain yogurt only if the maple syrup is reduced to taste.
Storage
Cover and refrigerate promptly for up to 3 days. Do not leave the mousse at room temperature longer than 2 hours, or 1 hour above 90°F. This mousse is not recommended for freezing because thawing can make it grainy.
