Four Seasons of Fun
Kristina grew up in a small farming community in southwest Iowa. Today, she lives on five acres in the country while running her own consulting business in the city. Her website, www.kristinashouse.com, features homemaking, gardening, travel, entertainment, business and technology tips. In the kitchen, Kristina bridges the recipes of her past to the new flavors and fashionable foods of today. In business, she combines a Midwest work ethic with trendy tech tools. Join her each week for flashbacks and fast-forwards. To contact her, e-mail: Kristina@kristinashouse.com.
Chocolate Greek Yogurt Mousse
Feb 04, 2013
Chocolate Greek Yogurt Mousse - Here is a great chocolate mousse recipe that uses Greek Yogurt which is higher in protein and lower in sugar. A healthy addition to this decadent dessert! We made this and thought it was delicious so want to thank Anderson Erickson Dairy for letting us feature it on the site. The featured photo is courtesy of them. The photos we took are featured on www.kristinashouse.com. This is a great dessert to pair with our Skillet Steak Special for a romantic Valentine’s Day Dinner. Or, you might like our recipe for Low Carb Cheesecake (which you could easily make with real sugar) for your Valentine’s Day dinner.
- ½ c. good-quality semisweet or bittersweet chocolate, chopped
- ¾ c. AE Heavy Whipping Cream, divided
- 3 T. sugar
- ½ t. vanilla
- 1-6 oz. container AE Classic (plain)* Greek Yogurt, room temperature
- Chocolate shavings and/or fresh raspberries
* Almond Creme and Vanilla Greek Yogurt flavors also work well in this recipe.
In a medium microwave-safe bowl melt the chocolate on 100% power (high) for 1 to 2 minutes until smooth, stirring every 30 second. Let cool slightly.
Whip ½ cup of the cream, the sugar, and vanilla to soft peaks in a separate bowl.
Whisk the yogurt into the cooled chocolate mixture until blended. Add half of the whipped cream to the yogurt mixture to lighten, then gently fold in the remaining whipped cream with a rubber spatula, being careful not to overmix (a few white streaks of whipped cream are okay). Divide the mousse between 4 small dishes or ramekins, cover with plastic wrap, and chill until set, at least 2 hours or overnight.
To serve, whip the remaining ¼ cup cream to soft peaks in a bowl, then dollop onto each serving of mousse. Garnish with chocolate shavings and raspberries, if desired.
Tip: For chocolate curls, scrape the edge of a milk chocolate candy bar with a vegetable peeler.
Makes 4 1/2-cup servings