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3 Ingredient Light Chocolate Mousse Made with Greek Yogurt

ByElena Paravantes, MS, RD

Greek yogurt chocolate mousse
Last year I posted a chocolate mousse recipe with olive oil that I had learned how to make from Greek patisserie chef Stelios Parliaros. This time around I made a lighter chocolate mousse,  again with a Greek twist: I used Greek yogurt. The result is an airy, slightly tangy chocolate mousse.

This recipe is really easy to make and to remember; it needs only 3 ingredients: chocolate, milk and low fat Greek yogurt.

This dessert has less fat and calories, plus you get about 100 mg of calcium with each serving.

You can use chocolate with a high percentage of cocoa solids but 50% works well here.

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3 Ingredient Light Chocolate Mousse Made with Greek Yogurt

Prep Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours 10 minutes
An easy and lighter 3 -ingredient chocolate mousse made with Greek yogurt.
Course: Dessert
Cuisine: Mediterranean
Keyword: Chocolate, Mousse, Yogurt
Servings: 4 small dessert cups (3-4 ounces)
Author: Elena Paravantes, MS, RD
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Ingredients

  • 7 ounces dark chocolate 200 grams
  • 2/3 cup whole milk 160 grams
  • 3 ounces low fat Greek yogurt 160 grams

Instructions

  • Take out milk and yogurt from the refrigerator.
  • Melt chocolate in a double boiler. Be careful not to overheat.
  • Whip milk with yogurt until it becomes frothy.
  • Add chocolate gradually to yogurt-milk mixture and blend quickly. You should have a uniform color.
  • Empty in small glasses or bowls (it will be a bit liquidy) and keep in refrigerator for at least 3 hours before serving.
Photo by Elena Paravantes

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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14 Comments

  2. I am just starting to do research on this WOE. My sister strongly recommended your book and blog. This recipe sounds wonderful. Do you use plain Greek yogurt? And unsweetened chocolate?

    Reply

  3. A great healthier alternative to the classical chocolate mousse and to pots au chocolat. It worked just fine since I followed the advice of another commentator and I used half of the milk to melt the chocolate in. Once I did that, it was all very easy peasy. After 3 hours in the fridge it had set quite satisfactorily. I did add some orange zest and next time some crushed almonds and even a dollop of fresh cream on top. Thank you for sharing!

    Reply

  4. Hi, I made this tonight for Valentine’s Day. I used Lindt intense chocolate with orange and almonds. I tried to stir in the chocolate to the room temperature milk and yoghurt but the chocolate remained flecked. I heated the milk and yoghurt in the microwave for 20 second and the chocolate stirred right in. The dessert was excellent. My husband and some loved it. Thank you. It was so easy. I’ll be making it again with sea salt next time.

    Reply

  5. I am wondering if this could be made with carob powder? I am working on some recipes that use wild ingredients and since carob is so plentiful on Crete as opposed to chocolate….Any suggestions for how I might play with this idea?

    Reply

    1. Patricia,
      I love carob bread and cookies. I think it is a great idea, but not sure how it would work in this particular recipe as all the ingredients are liquid ingredients. I would try it with a cake . Here are 2 recipes that use cocoa powder which you can easily replace with carob powder:
      https://www.olivetomato.com/chocolate-mousse-and-cupcakes-made-with-olive-oil/
      https://www.olivetomato.com/mediterranean-inspired-brownies-made-with-greek-yogurt-and-olive-oil/

  6. This recipe just didn’t work out for me. When I added the melted chocolate, it immediately hardened back up because of the cold yogurt mixture. All of the chocolate sunk to the bottom. After a lot of mixing, I was able to get it somewhat mixed up, but it doesn’t look uniform. Still just tastes like plain greek yogurt instead of a chocolate mousse. Maybe it will be more enjoyable in a couple of hours when it sets? I’ll have to attempt it again some other time before I write it off.

    Reply

    1. Sorry it didn’t work out. Make sure you add the chocolate very gradually, mixing quickly while you are adding, so that the chocolate does not solidify. Also you can leave the yogurt and milk out for a bit, so it is not so cold. And as with all types of mousse it needs to set for a few hours.

  9. Hi Elena, I’ve just discovered your wonderful blog. I am a Greek-Australian and I have just started my own Greek vegetarian blog and I’m sure your recipes will be a great source of inspiration to me. This chocolate mousse looks amazing – I will definitely have to try this. I look forward to exploring more of your blog in detail!

    Reply