HI GUYS! Omg this easy chocolate 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 this homemade chocolate mousse, 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.
How to make chocolate mousse
Chocolate mousse is one of those desserts that wows people every time, even though it’s arguably one of the easiest treats you can make. To make this easy chocolate mousse recipe, you’ll need a handful of ingredients I bet you already have in your pantry.
First, you’ll need to separate three eggs, adding the yolks into one bowl and the whites into another. Then, combine the yolks, yogurt, brown sugar, and flour in a small saucepan and cook for a few minutes while stirring constantly (you don’t want any lumps!).
Melt the chocolate chips in the microwave in 30-second intervals. (Because the chocolate is the star of the show, you want to choose the best quality chocolate chips that you can!). Once the chocolate chips are melted, add them to the saucepan and remove it from the heat to let the mixture cool.
Remember those egg whites? You’ll need to whip them until stiff peaks form. Slowly add in the cooled chocolate mixture and incorporate until everything’s combined. Take your time with this step, because you don’t want to knock the air out of the egg whites! They’re what make this easy chocolate mousse so light and fluffy.
And that’s it! You’ve just made a bomb chocolate mousse in 20 minutes. Pat yourself on that back, you deserve it. Actually, what you really deserve is this homemade chocolate mousse, but you’ll sadly have to let it chill in the fridge for two hours before you can eat it… Sorry!
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 🙂
3/4 cup plain non-fat greek yogurt (I used Chobani)
1/4 cup light brown sugar
2 tablespoons flour
Pinch of fine sea salt
1 1/2 cups dark chocolate chips
Instructions
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!
Hey There , I am an eggless person so instead of eggs and cream what to use to make the chocolate mousse firm and set ?
Because I am making the mousse just with water and chocolate.
I saw in another comment you wrote the egg whites are not raw and you cook them in the first step (but it looks like you’re only cooking the egg yokes in the first step). I thought the raw egg whites are put into the mixer to whip them to peaks, then add cooked ingredient mixture. Is it safe to eat if the egg whites are raw?
I just made the mousse but the chocolate mixture was thick so not possible to “drizzle” into the egg white. The yogurt/egg mixture was somewhat thick when stirring over low heat and then adding the melted chocolate seemed to make it thicker. Took quite a bit of folding into the egg whites that I think I deflated it some resulting in fewer servings (using 6 oz ramekins).
Can you tell me what I should do differently next time? ( I licked the spatula -tastes yummy)
Leave a comment and rate this recipe!
Hi. This looks delicious! Can I use 2% plain Chobani instead of non-fat? That’s what I usually have at home.
Hi Carmen! Yes! If anything it will just make it even creamier:)
Hey There , I am an eggless person so instead of eggs and cream what to use to make the chocolate mousse firm and set ?
Because I am making the mousse just with water and chocolate.
Hi there. I’m so sorry but I’m not quite sure what you could sub out for it!
I have semi sweet chocolate chips. Should I add sugar, if so how much? Thanks!
You could probably go down on the sugar to 2 or 3 tablespoons instead of a 1/4 cup!
I was wondering if there is a version of this recipe without raw egg whites.
They egg whites are actually not raw! In the first step you cook them on the stove with the other ingredients.
Hope this helps 🙂
Hi Sarah,
I saw in another comment you wrote the egg whites are not raw and you cook them in the first step (but it looks like you’re only cooking the egg yokes in the first step). I thought the raw egg whites are put into the mixer to whip them to peaks, then add cooked ingredient mixture. Is it safe to eat if the egg whites are raw?
Thanks!
Yes it fine Egg whites are safe to have raw
The recipe is really nice but in first step we actually don’t cook them we directly beat the egg whites
★★★★
I just made the mousse but the chocolate mixture was thick so not possible to “drizzle” into the egg white. The yogurt/egg mixture was somewhat thick when stirring over low heat and then adding the melted chocolate seemed to make it thicker. Took quite a bit of folding into the egg whites that I think I deflated it some resulting in fewer servings (using 6 oz ramekins).
Can you tell me what I should do differently next time? ( I licked the spatula -tastes yummy)
If the chocolate was thick then you probably melted it over too high heat and it seized!