I woke up one morning and for some reason I just wanted chocolate mousse.
Rather fancy impulse for me, but I went with it. Even with my decadent taste, I didn’t really want the traditional egg whipped mousse. That seemed a bit too heavy, so I went for the Greek yogurt. I eat an insane amount of Greek yogurt, I know. It just goes with everything! You can use it for so much!
This recipe came together pretty easily, and rather quickly – I just had to wait. That’s the problem with mousse, you always have to wait. Who’s idea was that?!
Anyway, check out the recipe! If you’re a fan of rich chocolate desserts, this one is 100% for you!
For this sweet decadent treat, you’ll need:
- vanilla Greek yogurt
- vanilla almond milk
- dark chocolate chips
- vanilla or almond extract
- agave syrup (or sweetener of choice, preferable in liquid form)
- heavy cream (use coconut cream if you are you want to avoid a milk based whipped cream)
- sugar
- toppings: almonds, coconuts shavings, extra chocolate chips or syrup, etc.
I usually keep plain Greek yogurt and unsweetened almond milk in my refrigerator most of the time, I had vanilla this particular week for some reason. If you usually just have the plain or unsweetened options as well, just add an extra teaspoon or so of vanilla extract to this recipe and you should still be able to achieve that creamy vanilla flavor.
Is yogurt mousse really mousse?
Yes and no. A yogurt mousse is just that, a yogurt mousse. It’s a different type of dessert for one reason – mousse is made by whipping an aerator into the mixture (egg whites, whipped cream, etc.)
Yogurt mousse doesn’t require eggs, it is made up mostly of the yogurt itself. Some people still like to whip cream into their yogurt, but I’m not a huge fan of adding whipped cream within the yogurt, I’d rather have it on top. So this recipe calls for fresh made whipped cream to be made after the yogurt mixture.
Could I use milk chocolate instead of dark chocolate?
Of course! You can always swap out milk for dark chocolate if you just aren’t a fan of dark chocolate. I’m not a huge fan of just eating dark chocolate by itself, so I try to get it in in creative ways like this every once in a while. Dark chocolate is actually very good for you! In moderation of course!
Let’s get whipping!
- Gently warm the almond milk in a shallow sauce pan, be sure not to boil it!
- When the almond milk is warm, add the chocolate chips. Melt the chips down for a few minutes stirring constantly.
- Remove the chocolate sauce from the heat and let it rest for about 5 minutes.
- Using a stand mixer, blend the yogurt, agave, and vanilla for a couple of minutes until any lumps subside.
- Slowly pour in the chocolate syrup and whip at high speed for about 4 minutes. There should be no lumps.
- Add the mousse to parfait cups and chill in the refrigerator for at least an hour to set.
- In the meantime, make fresh whipped cream! (It’s not that hard, promise!
- Place your the mixing bowl and whisk of your stand mixer in your freezer for at least 20 minutes. It needs to be very cold!
- After 20 minutes, pull the bowl and whisk out, attach it to your mixer and quickly add the heavy whipping cream.
- Set the mixer to medium-high and whisk for at least 4 minutes.
- You will start to see the cream “whipping up” and forming little peaks after a few minutes.
- Add sugar and vanilla extract to flavor the cream.
- When the cream has thickened, taste to make sure you’ve added enough sugar.
- When mousse has set, top it with whipping cream and desired toppings and serve!
My Homemade Whipped Cream Obsession:
Time for a sweet short story.
I’ve been obsessed with making homemade whipped cream for a few years now. People think it’s so difficult to make for some reason, when it is quite literally one of the easier baking tasks I can accomplish. (I am not the world’s best baker by far!)
My obsession started a couple of years ago when I wanted to impress my hubby to be with a “from-scratch” breakfast. I know, really pullin’ out all the stops! I decided to make French toast, and to HAND WHIP fresh cream to go with it. *insert crying laughing face*
Hand whipping cream takes a minute. A few minutes. A lot of minutes…. Okay my arms were sore the next day.
Regardless, I did it, it was delicious and I was hooked. I went home that Sunday night to my roommate who had just so happened to buy a hand mixer that day (for some reason I can’t remember), and I immediately knew what we had to do!
So we made cappuccinos, with fresh whipped cream, and we never had cappuccinos (or just regular coffee for that matter) without fresh whipped cream again.
So because I decided to pull out all the stops to impress my man, and perfect timing on my favorite roommates part, a household tradition was born.
I know, I know, this story is rather epic for just saying we like homemade whipped cream more than buying a tub of cool whip – but it was a fun read right?!
I’m a long walk for a short drink of water type of person, you’ll learn to love it.
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Dark Chocolate Greek Yogurt Mousse
Equipment
- Stand or Hand Mixer
Ingredients
Mousse
- 1/2 cup Vanilla Almond Milk
- 1/2 cup Dark Chocolate Chips
- 2 cups Vanilla Greek Yogurt
- 1 tsp Vanilla Extract
- 1 tsp Agave Syrup (or to taste)
Homemade Whipped Cream
- 1 cup Heavy Whipping Cream
- 1 tbsp Granulated Sugar
- 1 tsp Vanilla Extract
Optional Toppings
- Additional Chocolate Chips
- Coconut Shavings
- Slivered Almonds
Instructions
Mousse
- In a shallow sauce pan, gently heat the almond milk. Don't allow it to boil.
- Add the chocolate chips, and melt, stirring constantly.
- Remove chocolate syrup from the heat and allow to cool for 5 minutes.
- Add yogurt, vanilla, and agave to your stand mixer and whip for 1 minute to remove any lumps.
- Pour in chocolate syrup, turn stand mixer to medium-high, and continue to whip for 4 minutes.
- Pour the prepared mousse into parfait cups, cover with plastic wrap, and let chill in the refrigerator for at least 1 hour.
Homemade Whipped Cream
- In the meantime, place the bowl and whisk of your stand mixer in the freezer for at least 20 minutes to chill.
- When bowl and whisk have chilled, remove them from the freezer and quickly add the heavy whipping cream.
- Whisk on high for 5 minutes or so, until you see soft peaks starting to form.
- Add sugar and vanilla extract, and continue to whisk for another minute. When high peaks have formed, stop the mixer and taste to ensure you've added enough sugar. (If necessary, add another tbsp.)
- Top parfaits with fresh whipped cream and desired toppings.
