This indulgent Greek-style Yogurt Chocolate Mousse combines velvety smoothness with a delightful crunch from crushed biscuits.
Ready in just 10 minutes, this no-fuss dessert brings a Mediterranean twist to classic chocolate mousse, making it lighter yet equally satisfying.
Whether you’re hosting guests or treating yourself, this quick recipe serves 4-5 portions of pure bliss – perfect for those moments when you want something special without spending hours in the kitchen.
Ingredients for Greek Yogurt Chocolate Mousse
- Chocolate Selection: 200g milk chocolate and 200g dark couverture chocolate, roughly chopped for even melting
- Greek Yogurt: 200g strained yogurt, at room temperature for smooth blending
- Milk: 50ml lukewarm milk, helps achieve perfect consistency
- Biscuits: 10 petit beurre or digestive biscuits, crushed for layering
Step-by-Step Instructions
- Chocolate Preparation: Finely chop both chocolates and melt using a bain-marie method, stirring occasionally until smooth
- Milk Warming: Heat milk in microwave until lukewarm – not hot, just warm enough to blend
- Combining Elements: Pour warm milk into melted chocolate, gently stir with wooden spoon until incorporated
- Adding Yogurt: Remove from heat, fold in room temperature yogurt using gentle circular motions until mixture is uniform
- Assembly: Layer crushed biscuits at the bottom of serving glasses, pour chocolate mousse mixture, repeat layers as desired
- Final Touch: Top with extra crushed biscuits or white chocolate shavings for added texture and presentation
Chocolate Melting Tips
Getting your chocolate just right makes all the difference in this mousse! While a bain-marie is the classic way to go, any heat-safe bowl over a pan of simmering water works great too.
Keep the heat low and be patient – rushing this step can make your chocolate grainy. If you see any tiny water droplets near your chocolate, gently wipe them away since water and chocolate don’t mix well.
Easy Substitutions
Feel free to play around with different chocolate combinations! You can use all milk chocolate for a sweeter treat, or all dark chocolate if you love intense flavors. Not a fan of petit beurre or digestive biscuits?
Graham crackers or any crispy cookie works beautifully. For the yogurt, any thick, strained Greek-style yogurt is perfect – just make sure it’s plain and unflavored.
Serving Ideas
Make this dessert extra special by getting creative with your layers! Try adding fresh berries between the layers, or sprinkle some toasted nuts for extra crunch. For a fancy touch, serve in clear glass bowls or mason jars to show off those pretty layers.
This mousse is perfect for both casual family desserts and dinner parties – just adjust the serving size and presentation to fit the occasion.
Storage Tips
Your mousse will stay fresh in the fridge for up to 2 days. For the best texture, add the crushed biscuits right before serving – this keeps them nice and crunchy! If you want to prep ahead, make the chocolate-yogurt mixture and store it separately from the biscuits. When you’re ready to serve, just layer them together and enjoy!
Greek-style Yogurt Chocolate Mousse with crushed biscuits
Equipment
- bain-marie or double boiler
- heatproof bowl
- Saucepan
- wooden spoon
Ingredients
- 10 petit beurre or digestive biscuits crushed
- 200 g milk chocolate (7 ounces)
- 200 g dark couverture chocolate (7 ounces)
- 200 g strained yogurt (7 ounces)
- 50 ml lukewarm milk (1/5 of a cup)
Instructions
- Chop the two kinds of chocolate in small pieces and melt over low heat. To melt the chocolate it is best to use a bain-marie (or double boiler), a piece of equipment used to heat the chocolate gently and gradually to fixed temperatures so that it doesn’t burn. If you don’t have a Bain-marie, break the chocolate into small pieces and drop into a heatproof bowl. Set the bowl over a small saucepan about a quarter full with hot water and place the bowl on top so that it rests on the rim of the pan (the bowl should not touch the water). Place the pan, with the bowl on top, over low heat until the chocolate has melted, whilst stirring occasionally.
- In the meantime, heat the milk into a microwave, until lukewarm.
- Pour the lukewarm milk over the melted chocolate and blend gently with a wooden spoon. Remove the pan from the stove and add the yogurt. Blend the mixture with light circular movements, until combined.
- To serve, place some crushed biscuits on the bottom of a glass or a bowl and top with the yogurt chocolate mousse. Layer the ingredients, according to your preference and top with some more biscuits or crushed white chocolate. Enjoy!