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 🙂
3/4cup plain non-fat greek yogurt (I used Chobani)
1/4cup light brown sugar
2 tablespoons flour
Pinch of fine sea salt
1 1/2cups 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 5 minutes or until the mixture has thickened slightly.
Remove saucepan from heat and allow to cool slightly, about 2 minutes. Add the chocolate chips and stir until they melt into the egg yolk mixture. 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!
Leave a comment and rate this recipe!
Delicious! I halved the recipe by weighing the second egg yolk & white to use only half of each and it turned out great – so smooth and decadent.
This is so rich, and tastes soo good. Will definitely be saving this recipe.
I made it twice, but added a step the second time. It clumped in the saucepan both times, so the second time I took it off the heat around 3 minutes in, and used the beater to remove clumpes, then set aside. After I’d added the chocolate I whisked until it was glossy.
The first mousse was quite lumpy, but still tasted good. The second was so smooth and fluffy. It also mixed much easier with the egg whites. Also discovered that it freezes really well.
Thanks for sharing this recipe ❤
So happy you enjoyed this mousse! And delighted to hear that it freezes well–perfect for having sweet treats whenever you need!
Would cornflour work the same? I am gluten free x
Hi Suzanne! I don’t often bake with corn flour, but I would be worried it would be too gritty for this. I have used a cup for cup gluten free baking blend before in this recipe and it worked well!
Tried this today and it was easy to make and yep too yummy 😋😋😋😋
Hi! If I were to half this recipe, would you recommend using 1 egg or 2? I’m not sure if I trust myself to split an egg evenly…
I wouldn’t halve the recipe because the eggs are such an important part of the texture and if you did 2 it would be too eggy and if you did 1 it would be too dense! Sorry abut that!