Easy, quick, and immensely indulgent no bake chocolate mousse without any eggs or cream.
I know the title is a little gimmicky but seriously guys I couldn’t think of another way to describe this recipe. I’d only heard of people making mousse without eggs or cream (like my friend Nidhi who makes the most amazing chocolate avocado mousse) but I had never ventured to try it myself and would never have imagined that it would be possible to whip up such a decadent one with – YOGURT!
Yes, you read that right. This recipe uses Greek Yogurt to make a beautiful creamy mousse that’s incredibly delicious and light on the tummy, and yet you wouldn’t be able to tell that it contains yogurt at all! Plus it needs only 3 other ingredients – sugar, milk and chocolate! That’s why I call it insane!
Greek Yogurt is nothing but thick curds and while it’s quite easily available in most places now, it’s also really easy to make it at home.
How to make Greek Yogurt
To make 1 cup – 280 gms of greek yogurt, you will need about 500-600 gms of curd. You can use store-brought or home-made curd for the same. I used home-made. Take a muslin cloth/cheesecloth and set it over a strainer that is set over a bowl. Spoon the yogurt in the center of the cloth and let the excess water drain for a few minutes. Bring the ends of the cloth together, tie it and then hang it in such a way that it doesn’t touch any surface. Place a bowl below the cloth since water will continue to drain from the yogurt. Let it remain this way for 3-4 hours. Alternatively you can just place the bowl with the cloth and yogurt in the fridge and leave it for 8-24 hours. Your Greek yogurt is ready to be used!
Tip – don’t throw the water that drains from the curd – whey. It’s high in protein and good for you. Use it to knead dough for rotis/pizzas/bread/crackers, or to make pancakes, waffles, cookies, cakes, smoothies and so much more!
Making the greek yogurt is actually the main part of this recipe. The rest is pretty much heat, mix, fold.
You add sugar to the yogurt.
Next you pour hot milk over the chocolate till you have a silky smooth ganache.
You let this cool a bit and then add the yogurt.
Finally, you fold everything together. Remember, folding and not whisking or beating. You want everything to mix well but don’t want to lose the lightness of the yogurt. A silicon spatula is best used to do this!
And then you let it set. 2-3 hours minimum or overnight. This mousse doesn’t have great shelf life because of the use of yogurt. But I bet once you try it, you won’t be able to keep it that long anyway!
The kind of chocolate you use can greatly change the taste of your baked goods, and specially a chocolate-intense dessert like this mousse. I personally prefer to use a really dark chocolate since it complements the creaminess and cuts through the tanginess of the yogurt. For this I used two kinds of Lindt (Sea Salt and 90% cocoa) but you could use others. I would recommend using a chocolate with atleast 56% cocoa.
Chocolate mousse made traditionally uses egg or whipped cream (in eggfree versions) to attain a creamy and airy texture. Here, while yogurt does the job of brining a light creaminess to the mousse, it doesn’t create the same level of airiness. So while you may miss the air bubble texture, you certainly won’t feel anything amiss in the taste. And once you realize that this mousse has less than half the calories than the one made with cream, you’ll probably not want to make it any other way again.
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Greek Yogurt Chocolate Mousse
- 1 cup Thick/Greek Yogurt (270 gms)
- ¼ cup Powdered Sugar
- 180 gms Dark Chocolate
- ½ cup Milk
- Mix the sugar with the yogurt, whisk well so no lumps of sugar remain and keep aside.
- Roughly chop the chocolate in pieces and place in a large bowl.
- In a pan, bring the milk to a boil, and immediately pour over the chocolate and stir. The chocolate will begin to melt. Whisk it till you have a smooth ganache and no pieces of chocolate remain. Let it cool for 10 minutes.
- Add the yogurt to the cooled chocolate and fold it using a spatula.
- Transfer the mousse to your glasses/moulds and set for atleast 2 hours or overnight. Serve cold with a dollop of whipped cream, fresh fruits or nuts.