This is for the day when dinner guests are basically at your doorstep and you need dessert now. This luscious mousse can be prepared in minutes, and I believe it can hold its own next to the sophisticated French version. It is rich and chocolaty with a slight tang from thick Greek yogurt. This recipe was inspired by one I saw in the Greek magazine ylukes istories (sweet stories) a summer or two ago.
My inspiration in “ylikes istories”
I made a couple of changes: I added a glug of Grand Marnier which rounds out the flavors, and I used chocolate with 70% cocoa content as I love its intense bitterness. Dark or bittersweet chocolate with 50 to 60% cocoa content makes for a more mellow spoonful. During a recent dinner I garnished each little cup with a spoonful of Kumquat jam—I had a jar in the fridge. You can also use a good quality English marmalade, or top each bowl with a dollop of slightly sweetened cream. Or just dig in…
…with Kumquat jam topping.
Whole milk Greek yogurt is my first choice here. Since there is no cream in this treat, no eggs, and no added sugar—it really needs a little richness to taste like, well, dessert, right? Don’t use nonfat Greek yogurt, but 2% is fine. If you can get your hands on the Greek brands Krinos or Fage, go for them. They have the most authentic flavor.
Makes 4 small dessert cups
Vegetarian, gluten-free
6 ounces good-quality dark chocolate with 70% cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor)
1/2 cup whole milk
1 or 2 tablespoons Grand Marnier, or other good-quality orange liquor
1 cup whole milk Greek yogurt
1 to 2 tablespoons of Kumquat jam or orange marmalade
1 Put the chocolate into a medium bowl. Add the whole milk to a small heavy-bottom saucepan and bring just to a boil over medium heat. Pour the hot milk over the chocolate and allow to sit for 1 to 2 minutes. Stir with a spatula or a wooden spoon until you have a smooth liquid, then add the tablespoon of Grand Marnier. If you like a boozy dessert, add the second tablespoon.
2 Spoon the Greek yogurt into a small bowl and beat, using a fork, until smooth. Add the yogurt to the chocolate mixture and fold in, using a spatula, until thoroughly combined.
3 Spoon the mousse into four small serving cups or bowls and chill until firm, at least one hour. Garnish each serving with 1 teaspoon of jam.
To make ahead: You can prepare the dessert (without the topping) 1 day ahead; cover the bowls with plastic wrap, and top with garnish when ready to serve. This recipe can easily be doubled, quadrupled, and more for a party.
Hi Maria
I’ve made both the dark chocolate and the white chocolate mousse. They are both equally superb. It’s my go to chocolate mousse and I’ve also served it with homemade Seville orange marmalade. Everyone raves about it. Really quick and easy with delicious results. Thank you for sharing the recipe.
Dear Shona,
Apologies for the delay. How wonderful to hear that you made both the dark and the white chocolate mousse. I’m especially excited that you also explored the latter, as white chocolate is so underrated in the US. We love it in Germany. Your homemade Seville orange marmalade sounds divine! Thank you for writing.
this looks great and I am going to try it soon! I will add a tablespoon or two of instant espresso powder – something that I always do when making chocolate mousse or cake. It intensifies the chocolate flavour extremely and I love it!
Hi Barb,
I’m thrilled you are planning to try the mousse. I agree that espresso powder can intensify chocolate flavor. In this case, I would advise against it the first time you make it. I kept this creation deliberately simple as you also have the rich tanginess of the Greek yogurt, and combined with the aroma of good-quality chocolate. Of course, it depends on the type of Greek yogurt and the dark chocolate you use. Let me know how it goes, and enjoy!
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This looks divine, am making this tonight with Ghirardelli 60% chocolate, Grand Marnier, and orange preserves from Greece, thank you for sharing!
So happy to receive your note. Thank you so much. Let me know if you like it, and be sure some day to try the one with white chocolate—we have been smitten and can’t stop raving about it.
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Maria,
Thanks for sharing this desert. I took some leftover peppermint bark, omitted the Grand Marnier and save some of the shavings for garnish! It was a hit, since our family enjoys mint chip ice cream. I just subscribed to your blog!
Irene
Irene,
Thank you for your note, and I’m thrilled that you tried and enjoyed it. Stay tuned for more. Cheers and enjoy the day!
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Looks so delicious, and what a great idea using Greek yogurt instead of eggs and cream or butter. I love the idea of adding Grand Marnier and the matching orange-flavored garnish.
Hello Faye, thank you for writing! It is a real treat. These are some of my favorite flavors, and the dessert is so easy. I hope you try it some day. Let me know.
This sounds so good, Maria–especially with the kumquat flavor, I bet. Thanks for the recipe.
And I especially like that last picture. Makes me smile.
You are so very sweet, Tara. Thank you for dropping by. This means a lot to me. Oh, that last picture is my favorite too! I had to eat all the bowls until I liked the shot. Our lives as food writers are so hard!
Holy Moly! This sounds wonderful. I’m not sure I can handle the richness of full fat yogurt but I’ll be all over the 2% Fage. Mmmmmm…
Rose,
You are very sweet. Thank you! You will love it either way. Let me know if you give the recipe a try. Enjoy!
Thank YOU so much, Betty Ann. You are too kind! I hope you try it some day — it is indeed done in a flash and richly flavorful. Let me know if you try it!
What a delightfully easy chocolate dessert, yet so decadent! I just imagine how delicious this would be if prepared ahead as you suggested, then added later on with more yummy treats on top. Thanks for sharing and thanks for the tweet-RTs & kind support!