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
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!