Chocolate Yogurt Mousse

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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.

Lemon Pudding Cake

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Rarely have I made dessert for my family, unless it’s a special occasion. I have nothing against desserts, but to me, they’re not part of a daily meal plan. I believe everyday food should be nourishing, so I save cakes and pies for celebrations.

However, when I was a private cook for a family, I made a lot of desserts. These desserts weren’t necessarily fancy; my people just felt like a meal wasn’t complete without dessert. So that’s when I bought a lot of dessert cookbooks.

Before I owned the book Classic Home Desserts by Richard Sax, I’d never heard of a pudding cake. But after I made one, I was hooked.

What is it you might ask? Well, it is a pudding-y cake. That probably doesn’t help much. You prepare a cake batter that is very thin and cook it in a bain marie. I’ve also made some pudding cakes where the recipe states that you pour boiling water into the batter before baking.

Now a pudding cake isn’t something I’d prepare for a fancy meal, because it’s essentially a softer gooeyer version of a brownie. It’s pretty enough, but more preferable for a casual get together or late night snack. Trust me. I’ve made a chocolate pudding cake….

So here’s Richard Sax’s recipe. And by the way, although this book was published in 1994, it is so full of fascinating information from the author who was definitely an authority on desserts. I just discovered that a newer version, complete with a James Beard award, was printed in 2001.

Lemon Pudding Cake
serves 4

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 cup milk
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice

Preheat the oven to 325 degrees F, with a rack in the center. Butter a 1-to 1 1/2-quart shallow baking dish, such as a 9-inch oval gratin dish or an 8-inch square baking dish; set aside.

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In a bowl, combine the sugar, flour, and salt. In another bowl, beat the egg yolks, milk, lemon zest and lemon juice; pour the milk mixture over the flour mixture and stir until blended.

Beat the egg whites with an electric mixer at high-high speed until they form soft peaks. Fold a little of the egg whites into the lemon mixture; gently fold in the remainder.
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Pour the batter into the buttered baking dish. Place the baking dish in a slightly larger roasting pan; set on the center rack of the oven. Pour in enough hot tap water to reach about halfway up the sides of the baking dish.

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Bake until the surface of the pudding is lightly golden, about 35 minutes. (The bottom layer will still be quite liquid.) Cool in the pan on a wire rack for about 30 minutes.

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Serve the cake warm or at room temperature.

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You can tell how tender this cake is, and see the pudding-like layer on the bottom.

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I serve this pudding cake with a few blackberries and some powdered sugar. It would definitely benefit from some slightly sweetened whipped cream as well.

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