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Dark Chocolate Yogurt Mousse

Kelli, of Lovescool, picked Dark Chocolate as the theme for this Anniversary edition of Sugar High Friday. Good choice, eh? She included a note telling people to try something new, since quite a few food bloggers have a weakness for the cocoa bean. But while I like to eat a nice bit of dark chocolate, I often prefer to use cocoa in my baked goods since I like the flavor and it couldn’t be any easier to incorporate into any mix. So, the fact that I had little risk of repeating myself with this event gave me a lot of freedom. But I just couldn’t bring myself to do anything too boring.

I chose a recipe that I tried to adapt semi successfully before. Working with it again, I now know for certain that my big mistake was using too many egg whites. Yes, the difference between 7 ounces of egg white and 7 egg whites is a big one. This is good news because the mouse tasted great, it was just a bit liquidy at the bottom of the glass. For this SHF, I went back and made the original recipe for Chocolate Yogurt Mousse.

This adaptation of the recipe makes four servings, since I decided to halve the recipe. Because I used thick, greek-style yogurt, I didn’t drain it first. If you can’t get the greek yogurt, just drain plain, nonfat yogurt through a cheesecloth overnight in the fridge before making the mousse. It turned out to have a smooth and creamy consistency, but was very bittersweet. Not a dessert for everyone, but if you really like good bittersweet chocolate, you’ll love this. I used Callebaut bittersweet and tasted every bit of it. Next time, I think I’ll add a dash of almond and vanilla extracts (or a shot of amaretto) for fun.

If you’re feeling decadent, top it with a bit of whipped cream. If it’s not sweet enough for you, you can increase the sugar in the mousse by 1-2 tbsp.

Bittersweet Chocolate Yogurt Mousse

(courtesy of the CIA)
8-oz. plain, Greek-style yogurt (about 1 cup), room temperature
1 oz. dark/bittersweet chocolate, melted
2 tbsp cocoa powder, sifted
3 tbsp sugar
2 egg whites

Fold melted chocolate into yogurt in a medium (glass, preferably) bowl. Fold in cocoa powder. Heat the mixture over a water bath or in the microwave for a few seconds until it is warm and smooth, eliminating any remaining bits of unmelted chocolate.
In a small sauce pan, bring about an inch of water to a simmer. Set a bowl containing sugar and egg whites over the simmering water and beat to soft peaks. Remove from heat and fold meringue (egg white mixture) into yogurt mixture. Divide evenly between 4 ramekins or small wine glasses. Refrigerate at least 3 hours, or until ready to serve.

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  • ilva
    October 21, 2005

    THIS I have to try!!ASAP!!!

  • Mika
    October 21, 2005

    That looks delicious. Yogurt and chocolate are such ‘feel good’ ingredients and this recipe goes into my must try list. Thanks Nic.

  • bokbaksa
    October 21, 2005

    I wonder the taste of this.
    I’ll try it.

  • Sarah Lou
    October 21, 2005

    Wow! This is an original recipe. I have never come across chocolate yogurt not to mention one that looked so devine.

  • J
    October 21, 2005

    hi nic, i must say i’ve never thought of combining yogurt and chocolate before but looking at your lovely mousse has just convinced me to give it a go!

  • boo_licious
    October 21, 2005

    oooo, yums! Thanks for the tip on how to make greek like yoghurt. We don’t get the thick variety here so that tip will be so useful.

  • Armchair Cook
    October 21, 2005

    That looks awesome. I saw chocolate mousse yogurt at the grocery store the other day, but I think I’ll try my hand at this instead!

  • Ana
    October 21, 2005

    I love yogurt and I love chocolate, but have never had yogurt mousse. Your mousse looks delicious! I am definitely going to try your recipe! Thanks for sharing!

  • Jennifer
    October 21, 2005

    Nic this looks and sounds utterly divine…so light and fluffy yet dense and chocolaty. Yum. And here I was worried you wouldn’t be joining in on SHF this month when I didn’t see your post this morning! Thanks so much for joining in – it wouldn’t be the same without you!

  • Nic
    October 21, 2005

    Mika – You are exactly right: this is a feel good recipe!

    Sarah lou – Thanks!

    J – High praise, if my photography is influencing you. It’s a fun and simple dish.

    Boo_licious – You’re welcome! I suspected that not everyone would have access to the same types of yogurt.

    Armchair cook – I’ve never seen yogurt mousse, let alone in a store. I’ll have to keep my eyes out.

    Jennifer – Wild horses couldn’t keep me away. Maybe a power outage, but I’d probably just be late!

  • Purl
    October 21, 2005

    Hi Nic,

    I’ve been admiring your site for a few months now and working my way through your terrific recipes. I even started a starter yesterday–your pumpernickel bread recipe is our new household favorite.Thanks so much for a gorgeous website and well-written recipes.

  • Clare Eats
    October 22, 2005

    That looks so good nic!
    I love bitterchocolate and yoghurt! PERFECT Thanks πŸ™‚

  • Nic
    October 22, 2005

    Purl – You’re very welcome! I’m glad you’re enjoying them.

    Clare – Who knew they’d work so well!

  • T
    October 22, 2005

    this is brillant! since its made with yogurt and dark chocolate, perhaps i’d feel less guilty eating this πŸ˜‰

  • Nic
    October 22, 2005

    Less guilty, Tanvi? This dessert should incur no guilt – particularly if you compare it to other, more traditional mousses.

  • Shauna
    October 23, 2005

    Gorgeous. THis looks gorgeous. I can tell you right now that I’m going to put it in my weekly round-up (comes out on Monday) of the best gluten-free recipes on the web. You’ve outdone yourself here, Nic.

  • chronicler
    October 23, 2005

    NIc, this is exactly what I have been seeking. My husband loves dark, dark chocolate, yet does not need the sugar that comes with most desserts. I will put this recipe to good use.

  • Riana
    October 27, 2005

    I’ll try this for sure! Sounds way less calorie than any other chocolate snack I know πŸ™‚
    Thanks for sharing!

  • Katie
    November 19, 2007

    I have tried the recipe now twice once with dark chocolate and once with white chocolate and vanilla caster sugar and I must say the white chocolate mousse got a much better response from myself and others. I also added a bit of lemon curd to the top of the white chocolate mousse- would highly recommend this combo. Thanks for sharing this recipie- it’s great to find a good veggie mousse!!!

  • Krisrtal L. Rosebrook
    March 22, 2008

    Yes, I preferred the dark chocolate mousse myself. Smooth and deliscous!

    Kristal Rosebrook

  • Janik
    March 8, 2010

    here, in Slovakia you can buy chocolate yogurt or mousse without any problems, but still I am going to try this recipe, because I just love trying new things and I prefer home-made mousse and deserts πŸ™‚
    anyway, if you mix cocoa powder, sugar and ordinary yogurt or a chocolate sirup with yogurt you will get chocolate yogurt with very little effort :-p
    Thanks for the recipe, I will let you know, how it went πŸ™‚

  • Janik
    March 8, 2010

    well…..I can´t find words to say how gorgeous this mousse is… thanks a million, will make very often.

  • sam
    November 21, 2010

    hello wolud you be able to make this yogurt mousse in advance and freeze it?

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