Chocolate Yogurt Mousse

72 Comments

My sister recently told me about a dessert she often serves to company. It’s a chocolate mousse made with Greek yogurt. The original recipe came from Maria Speck, Food 52. To serve, the mousse is topped with orange marmalade.

The purpose of my making this mousse was two-fold. Firstly, I wanted to try out the recipe, since it’s obviously beloved. But secondly, I wanted to attempt to duplicate the dessert my mother and I shared at a restaurant, that I mentioned in my previous post. It was a chocolate dirt pudding – chocolate mousse topped with crumbled cookies and served with mint chocolate ice cream, except we had them leave off the ice cream.

The mousse was so intriguing to me because it tasted like a chocolate mousse folded with sour cream or creme fraiche. Turns out, it could have been yogurt. In my memory, the mousse was so similar to this recipe.

The key to this recipe is using a good dark chocolate. Also, my sister suggests that if you don’t want a liqueur included, to use some kind of extract as a substitute.

Greek Yogurt Chocolate Mousse
Serves 4

6 ounces (170g) good-quality dark chocolate with 70% cacao, finely chopped
1/2 cup (120ml) whole milk
1 tablespoon or 2 tablespoons Grand Marnier, or other good-quality orange liqueur
1 cup (240ml) whole Greek yogurt
4 teaspoons orange marmalade

Place the chocolate into a medium heatproof bowl. In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate and leave it to sit for 1 to 2 minutes.


Stir with a spatula or a wooden spoon until you have a smooth ganache.

In a small bowl, beat the Greek yogurt with a small whisk or a fork until smooth.

Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the tablespoon of Grand Marnier.
If you like a boozy dessert, add the second tablespoon.


Spoon the mousse into four small serving cups and chill until firm, or up to a day ahead, covered with plastic wrap.

To serve, spoon a teaspoon of marmalade onto each serving. It was truly a magical combination. I added whipped cream, but that did nothing for me.

My sister told me not to bother to use raspberries; they get lost in the strong chocolate flavor. During the summer, she uses peaches tossed with rose water as a topping. Lovely.

Now, on to the chocolate dirt pudding. I added scoops of mint chocolate ice cream to the chilled mousse, and sprinkled crumbled Colpa Degno cookies over the top.

Wow. Let me first say that I’m not a huge fan of mint chocolate ice cream. However, this dessert was out of this world.

My husband’s favorite sweet flavor combination is mint and chocolate, so he was really happy with my blogging experiment.

There is just something about this mousse! With the yogurt, it’s thick and chocolatey, but not overly sweet. And with the crumbled cookies, it was outstanding.

 

Greek Yogurt Chocolate Mousse

Serves 4
6 ounces (170g) good-quality dark chocolate with 70% cacao, finely chopped
1/2 cup (120ml) whole milk
1 tablespoon or 2 tablespoons Grand Marnier, or other good-quality orange liquor
1 cup (240ml) whole Greek yogurt (2% is also okay, but don’t use nonfat)
4 teaspoons orange marmalade

Place the chocolate into a medium heatproof bowl. In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate and leave it to sit for 1 to 2 minutes.

Stir with a spatula or a wooden spoon until you have a smooth ganache.

In a small bowl, beat the Greek yogurt with a small whisk or a fork until smooth. Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the tablespoon of Grand Marnier.

If you like a boozy dessert, add the second tablespoon.

Spoon the mousse into four small serving cups and chill until firm, at least one hour, or up to a day ahead, covered with plastic wrap.

To serve, spoon a teaspoon of marmalade onto each serving.

72 thoughts on “Chocolate Yogurt Mousse

  1. Yummo, I love the idea of yoghurt in chocolate mousse, what a great way to temper the sweetness. I’ve just eaten a square of dark chocolate with too much chilli added so the idea of mint ice cream, rather than marmalade, seems especially appealing right now. I’ve added the recipe to my todo list, very inspiring, thanks

    • And it’s so easy as well, which is always nice! The mousse was wonderful, but the chocolate dirt pudding with the mint ice cream was surprisingly exceptional!

  2. I love the textures you have used in this dish. I have never thought of using yoghurt in a mousse, thank you so much for sharing… and the pairing with the mint ice cream, delicious!

    • I know! It was so darn good! I’m going to have to go back and order the chocolate dirt pudding with the mint ice cream!

  3. I really like Greek yoghurt (eaten just as it is) so this chocolate ‘mousse’ appeals to me as it’s so simple. I’d omit the marmalade topping though.
    While writing, and as I’m making caulifower cheese today, I’ll say I made the recipe you posted recently and both my wife prefer the traditional one I make often. There were quite a few comments saying they find the traditional cc bland so I wonder if a really good Cheddar is available over there. The recipe you posted called for “aged Cheddar” but that covers a multitude of sins; what is required for a really good traditional cc is a good what we would call ‘extra mature Cheddar’. I have had some excellent from Canada. If made with this it needs no embellishments and is, imo, unbeatable.

    • Well you’re certainly allowed to have your opinion! Not everyone needs to love Ottolenghi recipes. As far as the mousse, the marmalade goes so well with it. Again, someone who knows what they’re doing with food.

  4. I just made David Lebovitz’s chocolate mouse ( the one without the eggs) and it was too dense. Adding yogurt is a great idea. Your dessert is phenomenal but I don’t like mint in anything. Do you think vanilla ice cream would work?

    • Of course, it would be great. I’m not fond of mint and chocolate either, which is why I was so pleasantly surprised it worked so well! Any good ice cream would be wonderful.

  5. I would love to try this. Looks so silky smooth! Love that I see things I Iove in your photos along with the delicious recipe — Talenti and Scharffen Breger are my favorite brands for ice cream/gelato and chocolate! (Well McConnell’s is right up there too.;-)

    • Talenti is really good, isn’t it? I don’t waste my time with any others any more. The mousse is really good.

  6. When you combine dark chocolate and orange in anything – it is a WIN in my book. What an awesome recipe. I’m looking forward to trying it. And I love the idea of yogurt in the mousse! I always enjoy your inspirations. Thanks so much for sharing!

  7. This looks awesome! And those cookies! Yum! For some reason your last few posts have not come to my inbox. I miss them.

  8. Oh yum, I want some Mimi. I’ve always been a keen lover of chocolate mousse, so you had me with just the Chocolate Yogurt Mousse. But, with that chocolate cookie dirt and ice cream. Wow!!
    FYI, I haven’t got the last couple of post notices either, but I found you anyway.

    • Oh, interesting! I haven’t the slightest idea what to do about it!!! Thanks for finding me. If I had to pick a dessert, it would be chocolate mousse over cakes or pies!

  9. Wow – marvelous! I happen to have all the ingredients on hand – except the mint ice cream, which I’m sure I’ll find easily. I’ve never had a mousse like this, but I can’t wait to!

  10. Wow! I love that Greek yogurt’s the base. I already wanted to try those cookies you made the other day, and I happen to have that exact gelato in my freezer. The marmalade version sounded fabulous, too. I’ll just have to make it twice. LOL!

  11. Absolutely going make this mousse. Very intriguing with Greek yogurt! Thanks for the Colpa Denni recipes. They just MIGHT satisfy my brother’s chocolate craving. Love your blog. Thanks for so many delicious recipes.

  12. I love the sound of this because the yoghurt would definitely cut through the sweetness. And I love how this recipe contains marmalade – chocolate and marmalade are a wonderful combination xx

  13. This is one heck of an awesome blog experiment, Mimi! And from the description, it sounds like you’ve nailed it. I normally don’t go for mint chocolate, either, but I would totally make an exception in this case. The mousse looks so light and fluffy…not to mention delicious!

    • Thanks, I think I nailed it, too! the mousse actually isn’t fluffy like the real thing, but it’s really creamy and has such a wonderful taste.

    • Well I have to agree with you, but I can’t really take any credit! I was surprised how truly delicious this dessert was. Hopefully I can order it again with the ice cream when I return to Park City. The mousse itself was really good.

  14. The first chocolate mousse I ever made was Julia Child’s from _Mastering the Art_. Really, really good, but quite a bit of work. I still make that version sometimes (OK, rarely), but most of the time make much simpler versions. This looks perfect — loads of flavor, and not so much work. Thanks!

    • So so easy. I think that’s why my sister makes it quite often! Not that she’s not capable, but it’s easy and so worth making!

  15. It looks fantastic! I often make yogurt-based mousses (especially during summer!) and add some gelatine (not the required amount, but much much less) to keep the air bubbles.

  16. I’ve never made mousse with Greek yogurt – it sounds wonderful. Are you saying to add 1-2 tablespoons of extract if not using the liqueur? That sounds like quite a bit. I love your version of the dirt bowls. I will be sure to give this a try.

    • No! Just some kind of extract, but not the same volume as the liqueur. I guess to round out the chocolate flavor. My sister seems to cook for a lot of people who can’t handle any kind of alcohol.

    • Thanks for checking back! I’ve had some problems with people not receiving my emailed posts. The mousse was really good, and with the cookies and ice cream it was a real winner!

  17. having to whip egg whites for mousse was always a turn off for me- i don’t want to have to whip egg whites for mousse when i’m happy to just pop a piece of chocolate in my mouth! but this sounds so easy (and creamy and decadent) that i’ll have to try it (;

    • HAHAHAHAHAHA! That’s very funny! And then you have to fold them into the chocolate! Well I hate to say that this is definitely easy, and worth even the lack of effort!

  18. Oooooo yes please! So simple and sounds fab! I’m a lover of Grand Marnier liqueur, so right there I can tell, I’d love this. Anything with yogurt for dessert definitely calls my attention. So, thanks I’d love to try this recipe. No chocolate mint ice cream for me though, I’d love to savor every bit of the mousse on its own :)

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