Recipe: Greek Yogurt, Dark Chocolate & Coffee Mousse

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.

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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!

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