Light and Airy Chocolate Mousse Made with Greek Yogurt

Yogurt chocolate mousse

Last year I posted a chocolate mousse recipe with olive oil that I had learned how to make from Greek patisserie chef Stelios Parliaros. This time around I made a lighter chocolate mousse,  again with a Greek twist: I used Greek yogurt. The result is an airy, slightly tangy chocolate mousse.

This recipe is really easy to make and to remember; it needs only 3 ingredients: chocolate, milk and low fat Greek yogurt.

While I wouldn’t call this dessert “light”, I would call it “lighter” as it does have slightly less fat and calories, plus you get about 100 mg of calcium with each serving.

You can use chocolate with a high percentage of cocoa solids but 50% works well here.

This recipe makes 4 small dessert cups (about 3-4 ounces each).

Light and Airy Greek Yogurt Chocolate Mousse 


  • 7 ounces dark chocolate (200 grams)
  • 2/3 cup whole milk  (160 grams)
  • 3 ounces low fat Greek yogurt (160 grams)


1. Melt chocolate in a double boiler. Be careful not to overheat.

2. Whip milk with yogurt until it becomes frothy.

3. Add chocolate gradually to yogurt-milk mixture and blend. You should have a uniform color.

4. Empty in small glasses or bowls (it will be a bit liquidy) and keep in refrigerator for at least 3 hours before serving.

Photo: Olive Tomato

8 comments for “Light and Airy Chocolate Mousse Made with Greek Yogurt

  1. March 3, 2013 at 5:50 am

    Hi Elena, I’ve just discovered your wonderful blog. I am a Greek-Australian and I have just started my own Greek vegetarian blog and I’m sure your recipes will be a great source of inspiration to me. This chocolate mousse looks amazing – I will definitely have to try this. I look forward to exploring more of your blog in detail!

    • Elena Paravantes RD
      March 6, 2013 at 4:47 am

      Hi Lisa
      I’m glad you are enjoying OliveTomato!

  2. April 18, 2013 at 1:00 am

    Only few ingredients and you get such a nice mousse! I like it :)

  3. April 18, 2013 at 1:12 am

    Looks delicious! I love that it only uses three ingredients!

  4. Jamie
    May 24, 2013 at 7:28 pm

    This recipe just didn’t work out for me. When I added the melted chocolate, it immediately hardened back up because of the cold yogurt mixture. All of the chocolate sunk to the bottom. After a lot of mixing, I was able to get it somewhat mixed up, but it doesn’t look uniform. Still just tastes like plain greek yogurt instead of a chocolate mousse. Maybe it will be more enjoyable in a couple of hours when it sets? I’ll have to attempt it again some other time before I write it off.

    • Elena Paravantes RD
      May 24, 2013 at 7:47 pm

      Sorry it didn’t work out. Make sure you add the chocolate very gradually, mixing quickly while you are adding, so that the chocolate does not solidify. Also you can leave the yogurt and milk out for a bit, so it is not so cold. And as with all types of mousse it needs to set for a few hours.

  5. May 28, 2014 at 12:14 am

    I am wondering if this could be made with carob powder? I am working on some recipes that use wild ingredients and since carob is so plentiful on Crete as opposed to chocolate….Any suggestions for how I might play with this idea?

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