greek yogurt & dark chocolate moussegreek yogurt & dark chocolate moussegreek yogurt & dark chocolate moussegreek yogurt & dark chocolate moussegreek yogurt & dark chocolate moussegreek yogurt & dark chocolate moussegreek yogurt & dark chocolate moussegreek yogurt & dark chocolate mousse

THIS IS HOW YOU DO IT . . . because even though I do not claim to have imagined nor invented this yogurt-version of a traditional well-known dessert, it seemed like an “intervention” was necessary (even when on my vacation) because all the existing versions that were brought to my attention by my friends were wrong ! Why ? Because one essential step was missing. If you don’t strain the yogurt very well (and as you know I love to filter and strain foods) before incorporating it with the other ingredients, the result ends up being closer to a chocolate cream or pudding and not a firmer yet aerated more compact and mousse-like consistency which is what you should be aiming for when calling something a “MOUSSE”

p.s.: it’s always good to try to reinterpret recipes and to substitute ingredients even when the original versions are entirely satisfying ...

Even a thicker greek-style yogurt requires much straining (to reduce it to 2/3 of its original weight/volume) before using it for different preparations whether it’s a savory garlic and cucumber tzatziki sauce-dip or this version of a tangier and more refreshing chocolate mousse that eliminates the need for eggs whether you’re separating the egg yolks from the egg whites and using both or not, or whether you’re beating the egg whites until they form a meringue or not using the whites at all and using whipping cream instead before combining everything together. It’s an easier summer version of a dessert that is usually appreciated all year round.

I tried it out at home in Paris and really liked it and then re-tried it with my family in Montreal since I’m on vacation here now, as every year. You can adjust the ingredients, to balance out the chocolate’s natural bitterness with some extra sweetness and maybe a touch of alcohol.

It’s a short story, a short recipe and a quick post from far away, while I’m getting my suitcase ready to hop back onto a plane and head back to home sweet home in a few hours.

Happy beginning of the month of SEPTEMBER ! Time to get back to work, school, day-to-day life . . . :)

greek yogurt & dark chocolate mousse




mousse :

  • 300 grams (1 ¼ cups) well strained plain greek yogurt (from initial weight of 450 grams or almost 2 cups before straining)
  • 200 grams (1 cup) dark chocolate squares (70%-72% cocoa)
  • 120 ml (½ cup) whole milk (or evaporated milk)
  • 7,5 ml-15 ml (½ tbsp-1 tbsp) cognac (or whisky or dark rum)
  • 22 grams (3 tbsp) icing sugar
  • 2,5 ml (½ tsp) vanilla extract
  • 0,5 gram (1 pinch or 1/8 tsp) of salt
  • optional : 1,5 grams-3 grams (1-2 tsp) extra cocoa powder (if needed)

garnish :

  • grated chocolate
  • candied fruit slices


  • 12 hours before, strain the yogurt almost completely in a cheesecloth placed in a strainer, over a bowl until reduced to 2/3 or 66% of its original weight, discard the whey water (or drink it)
  • whisk in the icing sugar and extra cocoa (if you like a very dark chocolate taste) into the strained yogurt until smooth and reserve in the refrigerator
  • heat up the milk until simmering, add the cognac, vanilla and salt and pour the hot liquid over the broken-up dark chocolate and stir until melted and smooth and let cool slightly
  • combine the yogurt mixture and the melted chocolate mixture together with a whisk until very smooth and transfer to small individual serving cups and refrigerate for several hours until firmer, (I sprinkle some grated chocolate on top before placing the cups in the refrigerator)
  • add a piece or slice of candied fruit on top (preferably acidic citrus fruits such as lemon, lime, bergamot, orange, clementine, citron or kumquat) and serve chilled …