5 Ingredients or Fewer
Maria Speck's Greek Yogurt Chocolate Mousse
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46 Reviews
Cindy Y.
February 15, 2024
I cut this recipe in half and served it to my husband and myself for Valentine's day. The second time I make this, I'll use some tips I've gathered from reviews, like using non-fat yogurt which I ALWAYS have on hand and compensate the non-fat with heavy cream instead of milk. Both hubs and I loved the dense, rich, creaminess of this dessert. I served it with a quality marmalade and a little dab of whipped cream sprinkled with grated orange rind. An easy and delicious end to our celebratory meal. Thank you for the recipe!
knarayan
January 28, 2024
This was exceptionally flavorful, smooth, and satisfying! I love Greek yogurt, love dark chocolate, and love a dessert that turns out a richly bittersweet chocolatey result without all the cream, butter, and sugar. My dinner guests loved it, and were surprised it was a yogurt base as it didn't turn out noticeably tart for me. We served it with orange zested over the top and fresh raspberries and blackberries, and my husband and I are already dreaming up new flavor profiles next time - perhaps amaretto liqueur and chopped nuts on top?
Nilgun
December 2, 2023
I used double cream instead of milk and very pleased with the result although it's (or mine) was grainier than the traditional choc mousse. I served it with raspberries as well as raspberry jam. I enjoyed it but am not sure I would serve it to guests who'd be expecting the traditional.
Nancy C.
August 3, 2022
I reviewed this back in 2018 and just got the latest review notification in my email.
It's always a good quick dessert especially for guests when you aren't in the mood to do anything more elaborate. (Or just for us)
We're back in France and I made this recipe a few minutes ago for a guest this evening ! I still love the fact that it's so chocolaty--and not too sweet.
Fresh raspberries got lost in the intense chocolate flavor. But slices peaches in rose water go very nicely. And some whipped cream!
It's always a good quick dessert especially for guests when you aren't in the mood to do anything more elaborate. (Or just for us)
We're back in France and I made this recipe a few minutes ago for a guest this evening ! I still love the fact that it's so chocolaty--and not too sweet.
Fresh raspberries got lost in the intense chocolate flavor. But slices peaches in rose water go very nicely. And some whipped cream!
Chocowagon
August 2, 2022
I have been making this recipe for about 4 years now. It's super easy to throw together for dinner parties, or if you need something sweet and don't want to bake!
The recipe is perfect as is. It's not overly sweet, and has a rich, dense, creamy texture.
One preparation short cut that I do - I toss the chopped chocolate right into the warmed milk while still in the saucepan. I find it helps it melt better, and I'm sure to use a whisk to get the chocolate fully melted and blended with the milk before folding thoroughly into full fat Fage greek yogurt.
I like using the recommended orange marmalade as a topping, or I'll do whipped cream and some kind of fruit, like raspberries.
The recipe is perfect as is. It's not overly sweet, and has a rich, dense, creamy texture.
One preparation short cut that I do - I toss the chopped chocolate right into the warmed milk while still in the saucepan. I find it helps it melt better, and I'm sure to use a whisk to get the chocolate fully melted and blended with the milk before folding thoroughly into full fat Fage greek yogurt.
I like using the recommended orange marmalade as a topping, or I'll do whipped cream and some kind of fruit, like raspberries.
lizund
January 15, 2020
I have made this 2x - 1st exactly as the recipe states, 2nd time I used 1/2 cup fat free Greek yogurt and 1/2 cup whole I did the same with the milk. It came out perfect. I love that is ready in about an hour.
Julie
September 2, 2019
I made this earlier today with what I had on hand. Non-fat Greek yogurt and dark chocolate (42%) with chili pepper. I compensated for the no fat yogurt by using cream instead of milk. I also used Chambord as my add-in. It was so good I forgot to top with a raspberry purée I had made! This is a definite do again.
Merry
February 23, 2019
This is amazingly rich and the texture was perfect. For us, the recipe makes 8 servings rather than 4. Neither of us could eat more than half a serving and we loved every bite!
Rosalind P.
December 19, 2018
This is an amazing confection. Someone noted perhaps a better snack than dessert, but where's the line between those anyway? However I have some seriously lactose intolerant folks at my table, and I found an equally miraculous chocolate mousse for them: good chocolate, egg whites and sugar. No one believes there isn't cream in it, and egg yolks. But it is always a hit. It needs some firming up time in the fridge (3 hours) but otherwise a quick and fabulous option.
Wunder C.
December 11, 2018
Made this with quark instead of yogurt and the results were divine! Thanks for sharing :)
Lynda W.
July 10, 2019
You do know that quark is just yoghurt, strained until it is extra-firm, right?
Wunder C.
July 10, 2019
Sure, quark is similar to yogurt but it's technically a cheese - a fresh cheese to be exact, so it doesn't have the sour, tangy aftertaste of a yogurt.
PinchofDisandDat
September 9, 2018
I made this for a dinner party last night and everyone licked their bowl! This dessert is not too sweet and it’s light texture doesn’t leave you feeling heavy at the end of a meal. I will definitely make it again! Note: I used Fage yogurt and the texture was fantastic.
Nancy C.
July 14, 2018
This is a fantastic recipe, and has the most perfect chocolate flavor. I used some Lindt Intense 70% that I brought back from France. The mousse was a little thick but it didn't bother me. After all, it's not really mousse. But, I might try adjusting next time, (and there will be a next time) maybe using 2% fat yogurt instant of full fat, or more milk etc. I didn't have Grand Marnier so used blackberry liqueur which was very nice. Obviously, one could substitute all sort of flavored liqueurs--or non alcoholic flavorings. I didn't have marmalade so added the old standby, fresh raspberries.
ghainskom
April 14, 2018
I used one third milk choco and the rest was 70% cocoa. Used it for the inside of a bomb cake using a raspberry jam in the rolled cake. Was great!
Christine T.
March 31, 2018
I hate to be the lone voice of dissent, but this had the texture and (as I imagine it) flavor of clay. I love dark chocolate but thought pairing it with yogurt was unfortunate.
glammie
April 1, 2018
You're right about that. The second time I made it though, I accidentally added too much milk and got a lovely creamy texture. Now I use 3/4 of 2% milk and not-quite-as-dark chocolate. Beautiful texture and less bitterness.
Aria S.
March 4, 2018
It’s really good when you substitute espresso, cinnamon and cream for the Grand Mariner...and add some chopped walnuts;-) It’s definitely not a mousse. More like a pot de creme. Which is good!
Suzan E.
February 25, 2018
Help, I cannot stop making this and I don’t even particularly like chocolate! My favorite version so far has been using 4 oz of 70% cocoa and 2 oz of 85%... it’s dark as night and so smooth and thick. I also subbed the zest of one blood orange for the Gran Marnier and it was out. of. control. delicious. I did a version where I subbed white chocolate (with curry spices— I live for curried desserts) for the dark but it never quite set up— will probably try it next time with less or even no milk, just melting it in a double boiler. But this is so easy to play with in other ways and even the white chocolate one that never quite became buttercream frosting textured was still delicious.
Kristen M.
February 25, 2018
Hi Suzan, the white chocolate version on Maria's site uses a bit more yogurt to compensate for that—glad you've been having fun with it! http://mariaspeck.com/2016/02/the-new-greek-yogurt-chocolate-mousse-is-white/
glammie
February 19, 2018
Made this earlier today. In the photo, it looks light and fluffy but the texture is thick and creamy. I topped it with a teaspoon of Seville marmalade and I don't know if that was the wisest choice, given the bitterness of the chocolate. I had imagined I could serve this to guests for dessert, but I don't know about that. I've got some leftover yogurt so I'll probably try it one more time and add the extra tablespoon of Grand Marnier to see if that makes a difference.
Kristen M.
February 25, 2018
Hi glammie, you're right—the mousse is definitely more dense and creamy than light and fluffy. The stuff in the photo is too—I think it just sat on set cooling long enough that when our stylist spooned it into the cups, it was a bit firmer than if he'd poured it straight in after mixing. I hope it worked out for you!
glammie
March 18, 2018
I have made this twice more. Last time, I went by memory and added twice as much milk, by accident. It still set. I also used a lighter chocolate. 42%. The mousse was much creamier and not as bitter. Made it again today. 3/4 C milk with the 42% chocolate. Absolutely loved the texture. I am going to keep experimenting with different liqueurs and grades of chocolate. Am thinking about folding in macerated fruit!
lindsay
February 16, 2018
I made this with my kids and made a mint version with a fresh mint simple syrup (I'm not a huge fan of orange/chocolate as a combo). It was just OK. The consistency is amazing, thick and rich, but it definitely tasted like chocolate flavored greek yogurt. Next time, I'll definitely try a shot of espresso / kahlua / frangelico I think a stronger flavor would have helped. I think a lightly sweetened homemade whipped cream topping could be a nice touch too.
Alix D.
February 12, 2018
I made this yesterday, and the transformation between before and after adding the jam was transformative-- don't think of the jam as a garnish, but necessary like salt.
Without the jam-- how I transported it to a friends' house-- it had an almost overwhelming dairy tang, but with the jam it was chocolate forward but balanced and gorgeous. My friends appreciated the rare combination of rich and light from the Greek yoghurt. (I made the yoghurt by straining regular whole milk yoghurt for about three hours.)
Without the jam-- how I transported it to a friends' house-- it had an almost overwhelming dairy tang, but with the jam it was chocolate forward but balanced and gorgeous. My friends appreciated the rare combination of rich and light from the Greek yoghurt. (I made the yoghurt by straining regular whole milk yoghurt for about three hours.)
Dugdale M.
February 12, 2018
Very well-stated! I do like the dairy tang of the unadorned mousse: but yes, adding the jam is, indeed, transformative. I've been topping my mousse with a lowish-sugar apricot jam because that's what I had in the fridge; and the mousse is much more delectable with the jam. I make sure I have a bit of jam on every spoonful! With jam, I would (and plan to) serve this to guests.
Idalu
February 8, 2018
I love dark chocolate and greek yoghurt. I thought the idea of this simpler mousse was a great idea so I tried. I have to say it was a bit too bitter for me (used 70% chocolate). It is definitely more for adult taste buds.
Dugdale M.
February 8, 2018
A commenter on the blog page for this recipe said she made it with a mix of chocolate, including milk chocolate, and it turned out well.
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