5 Ingredients or Fewer

Maria Speck's Greek Yogurt Chocolate Mousse

May 16, 2021
21 Ratings
Photo by Ren Fuller
Author Notes

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

  • Prep time 24 hours
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon a teaspoon of marmalade onto each serving.

See what other Food52ers are saying.

  • lizund
    lizund
  • Rosalind Paaswell
    Rosalind Paaswell
  • Wunder Creamery
    Wunder Creamery
  • Nancy Caravan
    Nancy Caravan
  • glammie
    glammie
Genius Recipes

Recipe by: Genius Recipes

41 Reviews

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. April 1, 2018
Right, Christine. It’s more like a snack than a dessert
 
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.)
 
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.
 
Idalu February 8, 2018
Thanks. I will try that next time.
 
Dugdale M. February 8, 2018
ooohhhh my goodness - I checked out Maria Speck's blog, and discovered that she has a version of this recipe made with white chocolate. AND a recipe for coffee-flavoured yogurt. This chocolate mousse recipe is so fabulous, I am most definitely going to try the white chocolate version; ditto the coffee yogurt (I'm salivating thinking of that!)
 
Suzan E. February 25, 2018
I tried it with white chocolate and found it wouldn’t set up as firmly as the dark chocolate version. I think it may need less milk since there is so much in the white choclate, but just thought I’d give you a note of caution before you try it.
 
Dugdale M. February 8, 2018
Like others who have commented, I felt compelled to try this recipe as soon as I read it. I didn't have any whole milk, so I used a mixture of 2% milk and 10% half-and-half. Other than that, I followed the recipe exactly: and it was absolutely delicious. I will definitely make this again (and again and again and again) and would serve it to guest with no hesitation.

There are additional comments to the full blog article about this recipe; one in particular did some substitutions including coconut milk - worth a read for anyone who wants to use a non-dairy milk.

Thanks to other people's comments, I'll be trying this with Frangelico; and Chambord; oh, and probably Amaretto too!
 
Holly N. February 7, 2018
I wonder how this will keep? Does anyone have experience with making it a couple days ahead of time? THX
 
Dugdale M. February 12, 2018
I made a batch and doled it out over five days, and it was as good on day 5 as it was on day 1; and the texture did not change. It's probably prudent to be sure the expiry dates for the milk & yogurt are past the date by which you expect to finish eating the mousse.
 
Alex February 7, 2018
Has anyone tried this with Almond Milk (or any cow alternative?) I am lactose intolerant and can do yogurt without an issue -- just need to sub the 1/2 cup of milk. I'm thinking for that small amount a sub won't matter? Thanks!
 
Dugdale M. February 8, 2018
A commenter on the blog page for this recipe said she made it with coconut milk and it turned out well.
 
Alex February 8, 2018
Thank you!
 
arcane54 February 7, 2018
I’m thinking some vanilla or salt or toasted nuts or spices or a bit of Nutella, I could go on and on.... And on. Flavored whipped cream, croquant...