Whipped chocolate yoghurt mousse

The ideal dessert for those who prefer something that isn't too sweet, this simple egg-free chocolate mousse is made by whipping melted dark chocolate and cocoa powder into Greek yoghurt. A great option for those who are nervous about raw eggs, or looking to make a chocolate mousse without cream. This recipe comes from Shae Graham.

• serves

  4-6

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 180 g dark chocolate, roughly chopped
• 1½ cups Greek yoghurt
• 2 tbsp dark cocoa powder
• Sea salt flakes, to serve

For the honey chilli drizzle

• 1 cup honey
• 1 tbsp chilli flakes, plus extra to serve
• 1 tbsp lemon juice or hot water

Chilling time: 2-3 hours.

Instructions

1. Melt the chocolate in a bain marie set over a saucepan of simmering water until smooth, then remove from the heat and allow to cool lightly.
2. Combine the yoghurt, cocoa powder and cooled chocolate in the bowl of a stand mixer fitted with the whisk attachment, then whisk until smooth and creamy. Spoon into a container and refrigerate for a 2-3 hours to overnight.
3. To make the honey drizzle, combine the ingredients in a medium bowl until well combined. Spoon the whipped chocolate mousse into serving cups or bowls and drizzle with some honey chilli drizzle. Sprinkle with sea salt flakes (and extra chilli flakes, if you like!) and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.