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Greek Yogurt Chocolate Mousse: An Easy Homemade Dessert

Print Recipe
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 9 oz 255 g 70% dark chocolate, finely chopped
  • 1 US cup approximately 237 ml plain pasteurized lowfat 1% dairy milk
  • 3 level Tbsp approximately 37 g white granulated sugar
  • 1 pinch table salt
  • 2 US cups plain whole-milk 5% Greek yogurt measured after draining excess whey (approximately 453 g for FAGE Total 5%)

Method
 

  1. Combine milk, sugar, and salt in a double boiler. Heat over medium heat, whisking frequently, until hot but not boiling.
  2. Add chopped chocolate and leave for one minute. Stir gently, remove from heat, and continue stirring until smooth. For persistent solid pieces, use the optional immersion blender, then stir out bubbles.
  3. Drain excess whey before measuring the yogurt into a medium bowl. Whip with a fork until fluffy.
  4. Pour the chocolate mixture into the yogurt, scraping in the remaining chocolate. Fold with a spatula for 2–3 minutes, until evenly colored with no white streaks.
  5. Divide equally among six dessert dishes and smooth the tops. Refrigerate promptly for at least two hours, or overnight. Serve cold.

Notes

Cover and refrigerate at 40°F/4°C or below; use within 3–4 days of preparation, including chilling. Refrigerate within two hours, or one hour above 90°F/32°C. Freezing isn’t recommended for this version; serve cold without reheating.
Metric sugar and yogurt weights are approximate conversions. The US quantities control when ingredient density differs. Calories use selected product labels for the complete batch divided by six; brands, measuring, and label rounding affect the estimate.