Who doesnt love the whipped, light-as-air, though decadent and rich taste of chocolate mousse? Non-chocolate lovers aside, this tends to be a universal crowd pleaser. To me, chocolate mousse is romantic nights in. Its sexy and sensual. Wintery nights holed up by the fire. An extravagant ending to your meal, simple in appearance, though one that wows in taste. Behold, my version of chocolate mousse, though with no added refined sugar.
Super easy to make, tasting indulgent and delicious, though with something like half the usual amount of sugar in traditional chocolate mousse recipes. A sweet treat worth getting psyched about, to be sure.
About 1.5 cup of heavy whipping cream
1 cup Greek yogurt
1/2 cup cocoa powder
4-6 tablespoons honey
1 tablespoon vanilla extract
4 ounces bittersweet chocolate, melted and mostly cooled (can do this in a microwave, though be careful not to heat on too high a heat or the chocolate will burn)
- Beat heavy cream with electric mixer on high for some 4-5 minutes, until stiff peaks form.
- Add in the honey, Greek yogurt, cocoa powder, and vanilla. Beat until just combined.
- Finally, pour in the melted and mostly cooled chocolate. Beat, again, until just combined. You dont want to overbeat it.
- Pour chocolate mousse into the vessel of your choice (be it a cake pan, to make a mousse cake of sorts, or individual little cups, or one big bowl to eat scoops from as you please ;-). The container doesn’t matter in the least).
The mousse can be eaten now if you like, though its thicker and richer if you wait a few hours for it to chill in the fridge.
This recipe likely serves 3-6 people, depending on portion sizes. It will stay delicious for up to 3 days. You can store it uncovered in the fridge. Enjoy ❤