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.
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…
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
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.