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Healthy and Simple Chocolate Mousse

Filed Under: 50-100, Almond Milk, Breakfast, Chocolate, Cocoa Powder, Desserts, Erythritol, Gluten Free, Grain Free, Greek Yogurt, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Sugar Free, Vegan

By 25 Comments Jump to Recipe

Bonjour from crepeland!

Mousse 6

As I type this very sentence, I am coyly sipping my mint tea at an hour far past my bedtime at the très chic dining table of my even more très chic Parisian apartment. Very oh la la. (And now we know where the term cliché come from.)

I do apologize for my brief AWOL fit, but I assure you, I am here now. After that fun “oh my goodness I’m trapped in the nosebleeds of this plane in the seats that don’t recline without wi-fi someone please help me or give me a parachute” moment was over (a very long moment it was), I had un peu problème with the adjustment.

Mousse 4

Now I know you’ll find this hard to believe that, after an ENTIRE YEAR of freshman French class I am not 127% fluent and perfect in all my Parisian ways, but I- gosh. I can’t say that with a straight face. I can’t even type it without (one of my charming) giggles!

Confession time. When I said “un peu problème” with the transition here, that should have translated to something more like Eiffel Tower-sized problem. I also mistakenly misused the past tense there. Like I did just now. For demonstrative purposes. Of course.

I meant to use the past, the present, the future, ya know. All those tenses one doesn’t learn in freshman year.

Mousse 5

Mais ce n’est pas de problème! The only tenses I’m concerned with right now are macaron-related ones. (Note: If that ever comes up on a test, ALWAYS pick present tense. The present is always the best time to eat a macaroon. A+ for you.)

I am not dealing well with this heat, (I like nice temperate climates between 65-75 degrees please and thank you), I am yet to fall asleep during the day in which I am supposed to, and I have not had one macaron yet. Not one.

Anywho, I thought it only natural to bring you a somewhat-Frenchish simple chocolate mousse to you can have a taste of the sweet life in Paris too! Creamy, luxurious, and secretly healthy and easy thanks to the use of Greek yogurt , the search for the perfect mousse ends here.

Let us begin!

First you are going to make über schmancy homemade chocolate. Chocolate. Made at home. This is serious stuff.

You can either use cocoa powder or carob powder, and while I prefer carob for its non-bitter flavor you can absolutely use cocoa powder and simply add more sweetener. Easy peasy!

Mousse 1

Now whip up your yogurt. Like, seriously, whip it. Whip it good.

I felt inclined to include a picture of the chocolate being swirled in.

Mousse 2

And there you have it! You’re welcome.

Despite the beauty of the chocolate swirliness, you should probably keep stirring. Stir and chill.

Behold the moussey glory.

Mousse 3

Based on the Shiksa in the Kitchen

This is a delightful and simple chocolate mousse recipe with a velvety smooth texture and a rich chocolate flavor. A friendly note for the chocolate: I prefer to use carob powder as it is much less bitter, but if you do not have it/do not care for the flavor/prefer good ol’ fashion chocolate, simply use unsweetened cocoa powder. Just remember that you may have to add more sweetener to level out the flavor balance.

Yield: 4 servings

Serving Size: about 2/3 cup (1/4 recipe)

Healthy and Simple Chocolate Mousse

5 minPrep Time:

5 minCook Time:

10 minTotal Time:

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Ingredients

  • 1/2 cup carob powder or unsweetened cocoa powder
  • 3/4 cup unsweetened almond milk
  • 1/2 cup erythritol or cane sugar
  • 12 ounces plain Greek yogurt (I used 0%)
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a medium saucepan over medium-low heat, combine the the carob or cocoa powder, almond milk, and erythrtitol or cane sugar and whisk until completely combined. Cook until thick, whisking constantly, about 5 minutes. Set aside.
  2. Meanwhile, whip the vanilla extract into the Greek yogurt with a fork until fluffy. Stir in the prepared chocolate mixture and stir until completely incorporated and uniform. Cover and chill for at least two hours until firm. Serve in pretty glass dishes with berries, if desired. Devour.

Notes

For a vegan version, use vegan-friendly yogurt.

Nutritional information calculated with 0% plain Greek yogurt, Hershey's brand unsweetened cocoa powder, and erythritol.

7.8.1.2
281
https://www.foodiefiasco.com/healthy-and-simple-chocolate-mousse/

Nutrition

Calories: 80 cal
Fat: 2 grams g

Mousse 7

Have you ever done any foreign traveling? Please share your expert advice!!

Seriously. I need it.

 

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Comments

  1. Wow, I wish I'd traveled recently enough to give good advice on Paris. But I haven't been since I was 15. All I know is that I'm jealous:) Oh! And go to Musee Picasso.
    Reply

  2. Kelly, I cannot wait to try this! Two questions though: You say you prefer to use carob powder but you have used cocoa powder in your recipe. Shall I reduce the sweetener if I use carob powder then? Or increase it if I use cocoa? Also, does the chocolate mixture need to be cold before mixing it with the yoghurt? Thank you very much!
    Reply

  3. Hey Kelly! I notice you use erythritol in a lot of recipes. It's not available near me but I have been considering ordering it because of all the great reviews about it. How would you compare the taste to regular cane sugar? I currently use stevia but I would like a better option! :) Thanks so much, ~Sam~
    Reply

  4. This mousse looks so good and creamy! I love that the base is greek yogurt, I feel like it's probably definitly acceptable to eat for breakfast, right? haha. Also, so jealous that you're in paris!! I hope you have a great time!
    Reply

  6. This looks glorious. As for foreign traveling, take it all in and enjoy yourself. When I went to Europe I went to Ireland (mostly Kilarney and Dublin), Wales (mostly Llangollen), England (mostly London), and France (only Paris). Although I only spent two days in Paris, it was quite the experience. It wasn't my favorite place to be in but it was nice anyways. Use as much French as you can! Despite living in Canada and having taken French since the fourth grade, I am nowhere near close to fluent in French but it was fun to try and order food and butcher the language a bit. xD Just enjoy yourself and don't get too insulted when a French lady starts yelling at you after budging in front of you in a lineup to a store that has a massive sale. ;)
    Reply

  7. Wow, I can't wait to try this. My mama just bought greek yogurt. I love exploring your website and looking at all the recipes you've created. Do you have any advice in weight loss? I'm a teenager and I weigh 140 now but a healthy weight for my age, and height is about 120.
    Reply

  8. OMG Kelly, I just made this. I used regular yogurt instead of Greek. I wonder if there is a French expression for "sipping warm pudding right from the bowl before it has a chance to chill". If you find out, let me know, because this is what I'm doing right now.
    Reply

  9. I am inspired by you... I am 11 years old (almost 12) and I love cooking. When I'm in the kitchen mixing weird things together sometimes my mom does not understand so I have to leave. But I want to experiment.
    Reply

  10. I am inspired by you... I am 11 years old (almost 12) and I love cooking. When I'm in the kitchen mixing weird things together sometimes my mom does not understand so I have to leave. But I want to experiment.
    Reply

  11. Another great chocolate mousse is the one from averiecooks. I just go off of her avocado smoothie in a bowl- one avocado, one banana, a bit of honey, a small bit of almond milk, and some cocoa powder- a great alternative for vegans!
    Reply

  12. Thanks for sharing Kelly! Made last night for today's breakfast and it turned out just like the real thing!!! (amazingly, couldn't taste the sourness from greek yoghurt maybe I put too much Stevia haha..) I wonder if you've ever forzen this mousse? -> would it turn into frozen yoghurt or chocolate ice-cream somehow, haha I'm dreaming~
    Reply

  13. Are you sure the measurements of cocoa and milk are correct? I followed your recipe as stated and it turned out very loose, like chocolate syrup.
    Reply

  14. Looks yum! Do you think I can use regular milk in this recipe? Don't think I have any almond milk in stock
    Reply

  15. Yes! I grew up overseas and by eleven I had been to more than 20 countries! My father worked for Peace Corp so we moved every few years. I was actually born in Lebanon and left there when I was only two weeks old. Lovely mousse, by the way. Looks very creamy and chocolatey!
    Reply

    • Woah! You sound like a world traveler extraordinaire, Sydney!! It's wonderful that you've been able to see so much of the planet at a young age. I'm greener than a grasshopper with envy! What's your favorite destination so far? I'm sure that you've collected many an interesting tale on your ventures! Hope that in between hopping countries you have the time to sit and enjoy this delicious dessert:-)
      Reply

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