Easy Chocolate Mousse in jars

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.

Easy Chocolate Mousse with spoonful taken out

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.

Easy Chocolate Mousse with whipped cream and chocolate shavings

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.

Chocolate Mousse in jars on counter

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 🙂

Print

Secretly Healthier Chocolate Mousse

Scale

Ingredients

  • 3 large eggs, separated into yolks and whites
  • 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

  1. 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.
  2. Remove saucepan from heat and whisk in melted chocolate. Set aside to cool.
  3. 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.
  4. 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!

More chocolate desserts from Broma Bakery:

Chocolate-Dipped Chocolate Madelines 

Giant Bourbon Chocolate Oatmeal Raisin Cookies

Pistachio Chocolate Sable Cookies

Black Forest Tart

Triple Chocolate Fudge Pie

Chobani sponsored me to do an Instagram post, and I loved the recipe so much I had to share it on the blog, too! 

58 comments

Alice @ Hip Foodie Mom
Reply

I LOVE that you used chobani here. . and these photos are stunning!!!!

Gina @ Running to the Kitchen
Reply

MUST try this! I had some of the best chocolate mousse I’ve ever had at a restaurant last night and if i can recreate that at home in a healthier way, I’m all for it!

AUDREY
Reply

This looks amazing, your photos are so gorgeous ! Can’t wait to try this recipe out.

Tieghan
Reply

Sound amazing. Chocolate mousse is my all time favorite!

Laura | Tutti Dolci
Reply

Be still my heart – this mousse is utter perfection (hello, spot on texture! hello, less fat!). Love it!

thalia
Reply

duuuudee!! can’t get enough of this mousse!! all that aeration and chocolaty-ness… SO good! Xx

Jennifer @ Show Me the Yummy
Reply

LOVE the use of Chobani in these!!

Lindsay
Reply

i can’t think of a better way to start the day honestly…totallllly making these!

Sarah | Broma Bakery
Reply

Oh please let me know what you think! Thanks Lindsay!

Balkan
Reply

Excellent recipe, Thank you!.

Jennifer Farley
Reply

What a brilliant idea to use yogurt!

donna
Reply

I’m afraid to ask since previous comments have hailed it not being super healthy but healthy nonetheless, but do you think it’s okay to use maple syrup or maple sugar as the sweetener and raw powdered chocolate instead of the chocolate chips? I have to try to cut out as much sugar as possible (inflammation issues). Just wondering! It sounds delish and I just love mouse!!!!!

Sarah
Reply

Is it possible to omit or sub out the flour to make this recipe gluten-free?

Sarah | Broma Bakery
Reply

Yes, you can use an arrowroot flour or a gluten free 1:1 flour!

Hilary Laing
Reply

OLIVIA AND I MADE THIS LAST NIGHT- WOW!! Loved the slight tang and knowing we were helping ourselves get our daily calcium….

Sarah | Broma Bakery
Reply

Hi Hilari! Oh I’m SO glad to hear that!!!!

Tiffany
Reply

Hi this looks lovely! I was thinking of making a layered cake with chocolate mousse. Do you think the mousse is firm enough for that? And if I use Greek yogurt will the sour taste be noticeable?

Sarah | Broma Bakery
Reply

Hi Tiffany! If you’re doing a light cake like an angel food cake, this mousse should hold up! You definitely want to place the mousse on its own in the fridge first. And no, the sour taste isn’t noticeable at all.

Sheryl Spencer
Reply

Yum! Thank you for sharing. We are all about desserts in a jar this summer and considered chocolate mousse – at the request of a friend – but did not have a recipe. We’ll make it this weekend. Happy Summer!

Amy Taylor
Reply

That looks so so tasty! I was super worried it would contain ingredients which are difficult but it’s so easy!

Trish
Reply

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)

Sarah | Broma Bakery
Reply

If the chocolate was thick then you probably melted it over too high heat and it seized!

Theo
Reply

I was wondering if there is a version of this recipe without raw egg whites.

Sarah | Broma Bakery
Reply

They egg whites are actually not raw! In the first step you cook them on the stove with the other ingredients.

Hope this helps 🙂

Divya
Reply

The recipe is really nice but in first step we actually don’t cook them we directly beat the egg whites

Katie Ullrich
Reply

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!

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