As we are all set for Spring, that familiar feeling of eating something chilled and sweet hit me the other day. For most people like me, ice cream is the go-to dessert. But what do you do when you want to eat something that’s a little healthier?
The reason I always try to make healthy treats and avoid heavy cream, butter and all that jazz is because I like to get my restaurant fix every now and then. And then, when you have super cute places that serve Rainbow Donuts (did I just say rainbow donuts?!), you just can’t say no even if they make you feel guilty later.
So by making healthy desserts, I like to kind of make myself feel good about not over-indulging in sugar-loaded stuff.
The other day, I saw that I had a big old tub of Greek yogurt lying in the refrigerator and for some reason, I wasn’t really feeling it. Of course, I ran to Pinterest and tried searching a simple dessert recipe using Greek Yogurt.
If you ask me whether this tastes like the real deal – I will be very honest. A traditional chocolate mousse has that rich creamy consistency since it has cream, eggs and all the lovely things that makes it heavenly.
Chocolate Mousse has to be the ultimate in tempting dessert recipes. Rich and chocolately there is something just so satisfying about it. But given that it’s made with a tonne of double cream and quite often a mound of refined white sugar also, it’s not the healthiest option out there so I set about making it a little better for us. Traditional chocolate mousse also contains raw eggs. I wasn’t keen on giving this to the baby so I wanted to also create a version that was egg free.
Without the whipped cream and eggs this mousse won’t take on that characteristic light and airy texture. It will be more like yogurt still but I promise you it tastes just as good. The whole family devoured this as a Sunday evening treat. The baby even kept coming back trying to nab more of mine!
- 9 oz chopped dark chocolate, or 1 ¾ cups dark chocolate pieces (70% dark is best)
- 1 cup lowfat milk (not nonfat!)
- 3 tbsp sugar, or more to taste
- Pinch salt
- 2 cups whole milk Greek yogurt – the thicker, the better (I recommend Fage)
- 1 tbsp Amaretto or Grand Marnier (optional)
- You will also need: Double boiler, spatula, mixing bowl, immersion blender (optional)
- Adapted from Maria Speck
- Chop chocolate into small pieces with a knife or a food processor. The smaller the pieces, the more evenly the chocolate will melt.
- In a double boiler, whisk together the milk, sugar, and salt. Heat the milk over medium heat (not high!), whisking frequently, till hot but not boiling.
- Add the chocolate to the milk and let it sit for 1 minute in the heated milk without touching. Gently stir with a spatula till the chocolate melts into the milk. Remove from heat and continue stirring slowly till the milk and chocolate mixture is smooth and no longer grainy. If there are a few solid pieces of chocolate that refuse to melt, you can use an immersion blender to break up those pieces. Stir again with the spatula after blending to break up any air bubbles.
- Drain off any excess liquid from Greek yogurt before measuring 2 cups into a medium mixing bowl. Use a fork to whip the yogurt till fluffy.
- Stir the chocolate mixture again, then pour it into the yogurt, using a spatula to scrape up any remaining chocolate. Add the optional liqueur, if desired. Use spatula to fold the chocolate into the yogurt till fully incorporated, light and creamy. This will take 2-3 minutes. Continue folding till all the white has been removed from the yogurt.
- Divide the mixture between 6 ramekins, dessert bowls or mugs. Smooth and swirl the top of each serving with a spoon. Chill for at least 2 hours, up to overnight. Serve cold.