dessert · french
Chocolate Greek Yogurt Mousse
Dark, silky, pot-de-crème rich. 19g protein.
Real melted dark chocolate whisked into Greek yogurt, lightened with a little whipped cream, then chilled into something between a mousse and a pot de crème. The trick is temperature: room-temperature yogurt keeps the chocolate silky instead of seizing into gritty flecks. Espresso and a pinch of salt make it taste darker than it is.
6.7 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Mousse
- 2 oz dark chocolate (70%), finely chopped57 g dark chocolate (70%), finely chopped
- 2 cups nonfat plain Greek yogurt, at room temperature455 g nonfat plain Greek yogurt, at room temperature
- 1 scoop chocolate whey protein powder1 scoop chocolate whey protein powder
- 2 tbsp unsweetened cocoa powder2 tbsp unsweetened cocoa powder
- 2 tbsp pure maple syrup30 ml pure maple syrup
- ½ tsp instant espresso powder½ tsp instant espresso powder
- 1 tsp pure vanilla extract1 tsp pure vanilla extract
- ⅛ tsp kosher salt⅛ tsp kosher salt
- ⅓ cup heavy cream, very cold78 ml heavy cream, very cold
To finish
- ¼ oz dark chocolate, shaved with a vegetable peeler7 g dark chocolate, shaved with a vegetable peeler
- flaky sea salt, to tasteflaky sea salt, to taste
Method
- Set the yogurt out on the counter for 30 minutes before you start. This is what keeps the chocolate…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Cover and refrigerate up to 3 days. It firms up a little more each day; stir once before serving if you like it looser.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
