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.
This dessert has 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.
3 Ingredient Light Chocolate Mousse Made with Greek Yogurt
- 7 ounces dark chocolate 200 grams
- 2/3 cup whole milk 160 grams
- 3 ounces low fat Greek yogurt 160 grams
- Take out milk and yogurt from the refrigerator.
- Melt chocolate in a double boiler. Be careful not to overheat.
- Whip milk with yogurt until it becomes frothy.
- Add chocolate gradually to yogurt-milk mixture and blend quickly. You should have a uniform color.
- Empty in small glasses or bowls (it will be a bit liquidy) and keep in refrigerator for at least 3 hours before serving.