Not only is this mousse quicker and more casual to make than the floofier traditional French version, but serious lovers of dark chocolate may find themselves liking it even more. The tart yogurt and total absence of cream and eggs let the fruity side of good dark chocolate really break free, for a bright, tangy mousse that won’t make you want to crawl into bed after a few spoonfuls. Adapted slightly from Maria Speck's blog. To read the whole story, head here. —Genius Recipes
(170g) good-quality dark chocolate with 70% cacao, finely chopped
(120ml) whole milk
or 2 tablespoons Grand Marnier, or other good-quality orange liquor
(240ml) whole Greek yogurt (2% is also okay, but don’t use nonfat)
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.
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