9 oz quality dark chocolate, I used Ghirardelli
1 container (17 oz) of plain 2% Greek Yogurt, I used Chobani Coconut (individual size)
3-5 tbsp of sugar
1 tsp vanilla
¼ 2% milk
Break chocolate into chunks and put into a microwave safe bowl. Microwave on high for 1 minute, and stir. If it’s not completely melted, return to microwave for 30 second intervals, stirring until melted. Or you can use a double boiler and melt the chocolate on the stove-top. I had to use the stove top, the microwave and I have a love/hate relationship. Mostly hate ;) .
In a medium mixing bowl, whip up Greek yogurt with an electric mixer until fluffy. Don’t worry if it doesn’t get too fluffy, mine didn’t. Add sugar, vanilla , and milk and beat some more. Add chocolate a little at time, beating in between additions. Now, I taste test to see if it needs more sugar or vanilla, sometimes Greek yogurt can be a little sour, and the chocolate a little bitter. At this point, your mousse will be slightly firmer. I poured mine into small ramekins and put into the refrigerator overnight to firm up. I topped mine with coconut and chopped pistachios.
*Recipe adapted from The Greek Yogurt Diet Cookbook*
#Yogurt #Dessert #ChocolateMousse