HI GUYS! Omg this mousse. I shot this at 9am one day this week, and couldn’t stop eating it during the shoot. At 9am. I mean, I had just finished breakfast for goodness sake.
But I guess that’s also a testament to how delicious this mousse is. And guess what? It’s made healthier thanks to a secret ingredient. So I have no regrets about this 9am chocolate mousse-ing.
So what’s the secret ingredient? Greek yogurt, y’all. Nearly a cup’s worth. I substituted it in for heavy cream, which makes this mousse a whole lot healthier. So instead of upwards of 500 calories per serving, you’re looking at half that amount.
Not that it’s all about the calories. Because I’m a firm believer that no food makes you fat, it’s how much of it that does.
But when it comes to a dessert like chocolate mousse, I do like that I can make it slightly healthier, while still enjoying all the goodness of a traditional chocolate mousse.
Tasting it you wouldn’t even know it contains Greek yogurt. When combined with the other ingredients, it simply adds a subtle tang.
The consistency is on point, too. Still creamy and rich, with that classic whipped texture.
And to my mom and sister reading this: you’ve been asking for a chocolate mousse recipe for years, and I can finally say that this one is blog-worthy. You guys will love it 🙂
- 3 large eggs, separated into yolks and whites
- ¾ cup plain non-fat greek yogurt (I used Chobani)
- ¼ cup light brown sugar
- 2 tablespoons flour
- Pinch of fine sea salt
- 1½ cups dark chocolate chips
- In a small saucepan, whisk together egg yolks, Greek yogurt, brown sugar, flour, and sea salt. Place over low heat and cook, stirring constantly, for 3 minutes. Meanwhile, melt your chocolate chips in a double boiler or in a microwave.
- Remove saucepan from heat and whisk in melted chocolate. Set aside to cool.
- In a standing mixer, whip egg whites to stiff peaks. Slowly drizzle in melted chocolate mixture, folding carefully as to not deflate the egg whites. Fold until homogenous.
- Pour mousse into 8 small ramekins, then refrigerate for at least 2 hours (up to 5 days) before serving! Optional toppings: whipped cream and chocolate shavings!
Chobani sponsored me to do an Instagram post, and I loved the recipe so much I had to share it on the blog, too!