This luscious mousse blends just a few simple ingredients into a creamy, chocolatey treat in minutes. It’s rich yet light, high in protein, and perfect for satisfying a sweet craving in a healthier way.
Why You’ll Love This Recipe
Minimal ingredients and fuss — just three core components plus a pinch of salt
Ready in about 5 minutes
Great source of protein (especially from the Greek yogurt)
Flexible — can be served immediately or chilled for more thickness
Pleasing balance of chocolate richness and yogurt tang
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dark chocolate chips
plain Greek yogurt
cacao (or cocoa) powder
pinch of salt
Directions
Microwave the chocolate chips in 30‑second intervals, stirring between each, until fully melted. Let the melted chocolate cool to room temperature.
In a food processor, combine Greek yogurt, the cooled melted chocolate, cacao powder, and salt. Blend until smooth and well combined. Be careful not to overmix, as that can lead to a thinner consistency.
Either serve right away or refrigerate for a few hours (or up to 5 days) to let it thicken. Before serving, you can top with extra Greek yogurt, whipped cream, or fresh berries as you like.
Servings and timing
Yield: 4 servings
Prep time: 5 minutes
Total time: 5 minutes
Variations
Use vanilla Greek yogurt instead of plain for a sweeter twist
Stir in a bit of nut butter (e.g. almond or peanut butter) for extra richness
Add a dash of espresso powder to deepen the chocolate flavor
Fold in fresh fruit or berries after blending
For a lighter texture, gently fold in whipped cream (or a whipped cream substitute)
Storage/Reheating
Store in an airtight container in the refrigerator for up to 5 days
Chilling helps the mousse firm up if it turned out slightly thin
No reheating needed — serve cold or at chilled temperature
FAQs
What kind of Greek yogurt works best?
Full‑fat or higher milk fat (e.g. 2–5 %) Greek yogurt tends to work best, giving a creamier, less tangy mousse.
Can I use nonfat Greek yogurt?
Yes — though the texture may be thinner and a bit less satisfying. Chilling helps firm it up.
What if the chocolate burns while melting?
If burnt, the chocolate can become grainy. Discard burnt bits and carefully remelt. Use short intervals and stir often.
Why did my mousse turn out too thin?
Overmixing or blending too long can thin the mixture. Also, very cold yogurt or adding hot chocolate too quickly can affect texture.
How can I fix a mousse that’s too thick?
Thin it slightly by adding a tablespoon (or two) of yogurt or milk until you reach your desired consistency.
Can I use cocoa powder instead of cacao powder?
Yes, cocoa powder works fine — they’re interchangeable in this recipe.
Do I have to use a food processor?
A food processor gives the best aeration and smooth texture. You could try a high‑speed blender, but results may vary. Hand mixers may not produce as fluffy a texture.
Can I make this ahead of time?
Absolutely. In fact, chilling it for a few hours or overnight often improves the texture.
Can this be frozen?
It’s not ideal to freeze — thawing may lead to separation or change in texture.
Is this mousse suitable for a dessert after a heavy meal?
Yes — it’s relatively light yet satisfying, with a good protein boost from the Greek yogurt.
Conclusion
This whipped Greek yogurt chocolate mousse is a delightful, protein‑rich dessert you can whip up in minutes. Its simplicity, flexibility, and creamy chocolate flavor make it a go‑to when you want something sweet without the heaviness. Try it chilled or right away, and feel free to customize it with add-ins or toppings.
This luscious mousse blends melted dark chocolate, Greek yogurt, and cacao powder into a creamy, high-protein treat that’s rich, light, and ready in minutes.
