This rich, velvety Greek Yogurt Mousse is easy to whip up! Made with bittersweet chocolate chips, Greek yogurt, cinnamon and a splash of Amaretto or almond extract - you'll have a divine dessert.
Make this mousse for Valentine's Day, brunches or whenever you need to satisfy your sweet tooth!
Mousse is commonly made with whipped cream and eggs, and this recipe doesn't use either! It's super easy with little prep work and made with Greek yogurt as the base.
If you're looking for a healthier spin-off of traditional mousse - this is it!
Ingredients for the Mousse
- Chocolate chips and milk: the first step is melting the chocolate and the milk together to create the rich, chocolatey flavor!
- Gelatin: you'll need a thickener and gelatin is the key for this! Gelatin will set as the mousse cools in the fridge.
- Greek yogurt: the thick consistency of Greek yogurt is perfect for creating mousse!
- Amaretto or almond extract: I LOVE the taste of almond flavored treats almond icing, almond butter cookies and now almond flavored mousse - yes please!
- Cinnamon: goes well with the chocolate and almond.
- Maple Syrup: ya need something to sweeten it! Using a liquid sweetner like honey or maple syrup makes it easy for mixing.
4 Steps to Make Mousse
Mousse doesn't require a ton of prep work. The longest part is waiting as it chills - the hardest part if you ask me!
You can break the instructions to making mousse into 5 easy steps:
- Heat Chocolate and milk
- Whisk in the gelatin
- Mix Greek yogurt and flavorings together
- Mix the Greek yogurt mixture and chocolate together
- Pour into ramekins and chill!
Top the ramekins with whipped cream and chocolate shavings if you want right before serving!
Mousse without Whipped Cream
There's a lot of ways to go about making mousse. Some recipes use eggs and heavy cream, but that's not the only way!
I've trialed this recipe with and without whipped cream and I honestly prefer it without the whipped cream! Why?
I found the whipped cream reduced the chocolate flavor. No doubt, it adds creaminess and extra airy, fluffy texture - but I'm all about how good does it taste?!
I don't want to dull the chocolate flavor, so after doing some blind taste tests, it was decided - no whipped cream wins!
But if you want to experiment on your own at home, add a dollop of whipped cream to each ramekin and see what you think!
Whipped cream definitely adds more of the traditional airy, fluffy texture, but you'll still get the thick, velvety texture with Greek yogurt and gelatin just not airy.
I personally prefer it without whipped cream, but try it on your own and let me know your thoughts below in the comments!
Other Greek Yogurt Recipes
Greek yogurt is something I bake with a lot. If you want to experiment with Greek yogurt try my 2 ingredient Za'atar Greek yogurt bagels. They're super easy to make and full of flavor!
Another favorite is my White Chocolate Raspberry Loaf Cake. It has a hint of lemon and moist, fluffy texture. The recipe includes Greek yogurt in the batter and is divine!
Last but not least, overnight oats are a popular way to use Greek yogurt. Try my Pumpkin Overnight Oats for a delicious fall-inspired breakfast any time of year!
Greek Yogurt Chocolate Mousse
- ⅔ cup bittersweet chocolate baking chips
- ½ cup milk
- ½ envelope of gelatin
- 2 cups plain Greek yogurt
- 2 tablespoons Amaretto (or substitute the amaretto for 1 teaspoon almond extract)
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- chocolate shavings for topping (optional)
- whipped cream for topping (optional)
- Heat the milk and chocolate in the microwave in 20 seconds increments, whisking in between until silky smooth. For me, this usually takes around 4 rounds.
- Next, sprinkle half of a gelatin packet into the melted chocolate mixture and whisk until blended well.
- Mix the Greek yogurt, maple syrup, almond extract or Amaretto and cinnamon in a mixing bowl.
- Add the melted chocolate mixture to the Greek yogurt and mix until combined.
- Divide mousse into 4 6oz ramekins and refrigerate for at least 2 hours before serving. Top with whipped cream and chocolate shavings if desired.
- If you want more of an airy texture, whip ½ cup heavy whipping cream until stiff peaks. Then gently fold it into the mousse after step 3.
- If you don't have ramekins you can divide the mouse into small bowls, martini glasses, espresso cups or any other small glass or bowl on hand. The portions may be smaller.
- The longer the mousse sits the more firm the texture will be. You can prep the mousse the night before serving and let it firm up overnight in the refrigerator.
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)
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