Made with less than five ingredients, this no-cook chocolate mousse has been one of the most sought-after recipes on TFD in recent times.
It was originally published as part of my Shelf Help series with Foodhall; however, by popular demand I’ve fleshed it out further, including a quick hack for making your own Greek yogurt (the starring factor!) at home. What’s more, I’ve updated it with a shot of espresso and a swoop of Nutella.
It all manifests in a smooth yet thick, intensely-rich mousse laced with coffee. The yogurt adds a tangy tartness that’s a natural canvas for the bitterly dark chocolate; whilst the Nutella lends a subtle touch of nutty sweetness.
Of course, the real beauty of this chocolate mousse (as with many of the other recipes on TFD) is that you can make it your own by swapping out ingredients for other add-ins. If you’d like it less bittersweet, use a combination of milk and dark chocolate or amp up the Nutella.
For other variations, why not drizzle in Grand Marnier (or any other good quality orange liquor) and orange marmalade as suggested in Maria Speck’s recipe (the original inspiration for this mousse); or chuck in chopped walnuts. The addition of fresh cream and vanilla offer yet another classic rendition and so on! Just be sure to tag me @the_foodiediaries in your delicious creations when you do try / experiment with this at home.
Greek Yogurt Dark Chocolate Mousse
Serves: 2
Ingredients:
- 1/2 cup Greek yogurt * (I used a homemade version)
- 1/4 cup + 2 tbsp Whole milk (I used Sarda Farm)
- 80 gm Dark chocolate, chopped (I used a combination of 75% bittersweet dark chocolate & 65% semi-sweet dark chocolate from Mason & Co)
- 2 tbsp Espresso (optional)
- 2 tbsp Nutella (optional; can increase/ decrease quantity depending on desired taste)
* Homemade Greek Yogurt
You can make Greek yogurt by straining homemade curd or dahi. Simply line a fine-mesh sieve with 2 layers of cheesecloth and place this over a large bowl. Scoop out the cooled yogurt onto this cheesecloth, cover and chill it for anywhere between 8 to 24 hours (depending on your desired level of thickness). More detail, here.
Pro tip: Don’t throw out the leftover liquid that seeps into the bowl – this liquid whey can be blitzed into smoothies for a kick of protein, or even added to a new ferment given that it is rich in the bacteria needed to catalyse lacto-fermentation.
Method:
- Bring the milk to a boil in a heavy bottom saucepan and pour whilst hot over the chopped chocolate (ideally in a medium heatproof bowl). Gently stir until the chocolate melts and you have a silkily-smooth ganache.
- Next, whisk the Greek yogurt until smooth and then gently fold it into the chocolate mix until fully incorporated.
- Now stir in two tablespoons of espresso (you can avoid this if you don’t want the added kick of caffeine), as well as the Nutella.
Note that I only use about two tablespoons of Nutella to ensure that it adds a subtle (but not overpowering) trace of its sweet and nutty flavours. However you can always add a dollop (or two!) more if you wish these flavours to shine through, as a stronger balance to the rich bittersweetness of the dark chocolate.
- Pour the mousse mix into two small ramekins or serving cups and refrigerate for up to 24 hours (covered with cling film) until it sets into a firm texture. Serve as is, or with a scattering of fresh berries and chocolate shavings!
We’d love to hear from you! Do let us know if you try this recipe – leave a comment below; and tag us in your delicious creations on Instagram @the_foodiediaries.
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The mousse does not set, it needs gelatine or agar agar to set it.
Hi, did you chill it in the fridge for 24 hours? We make this quite often and it sets beautifully for us!
Absolutely.. did that. But may just add in some thick whipped cream to it next time.
Do let me know how it turns out. Also be sure to beat the Greek yogurt until super smooth, before folding into the melted chocolate!
Tried this and it set within 8-9 hours! Great easy and quick recipe.. I added some honey to it as well!
Do delighted to hear that it worked out perfectly for you ! Will try it with honey next time too 🙂
Hi, I tried the recipe out too. I had the same concerns about the mousse not setting. What I did was make sure that the yogurt was absolutely drained of water and really thick, which took me around 12 hours. After that, beat it really nicely till it’s creamy, and make sure the milk isn’t hot when you add the yogurt to it. Mine set in under 5 hours.
Hello! After 2 days of making the Greek yogurt to mousse setting I finally ate this yumminess tonight 😋😋
Followed your recipe with coffee, nutella and it turned out perfect.
Thank you so much!
So pleased it worked out perfectly! Hope you find other recipes on TFD that you’ll love too 🙂
So pleased it turned out perfectly!
Tried this yesterday,was quick easy and delicious! Thanks!
So delighted to hear it worked out well!
So thrilled to hear that! This is one of my favourite go-to recipes 🙂
Espresso has to be mixed with water?
No, just add espresso as suggested in the recipe 🙂