This Greek Yogurt Chocolate Mousse is thick, chocolatey, and ready in about 10 minutes of active prep (plus chilling). Made with just five ingredients, it delivers around 15 grams of protein per serving, so it works well as a dessert, snack, or even a decadent breakfast option.
Table of Contents
- Recipe Highlights
- Ingredient Notes & Substitutions
- How To Make Greek Yogurt Chocolate Mousse
- How To Store
- Jess’s Tips
- Try These Chocolate Recipes Next!
- Greek Yogurt Chocolate Mousse Recipe
I make this mousse regularly because it’s fast and satisfying. It combines plain Greek yogurt with unsweetened cocoa powder, maple syrup, vanilla, and a pinch of sea salt. The result tastes richer than the ingredient list suggests. If you prefer cottage cheese, try a cottage cheese version instead.
I tested different approaches and settled on this cocoa-powder version after several trials. Cocoa powder blends smoothly into yogurt, while melted chocolate can seize if the yogurt is cold, causing a grainy texture.
Recipe Highlights
- Quick and easy: Ready in about 10 minutes with simple pantry staples.
- High in protein: Approximately 15 grams per serving, making this a filling dessert or snack.
- Rich chocolate flavour: Unsweetened cocoa gives deep chocolate notes without melting chocolate.
- Flexible: Sweetness and yogurt fat percentage can be adjusted to suit your taste.
Ingredient Notes & Substitutions
Greek yogurt: Use a thick Greek yogurt, ideally at least 2% or full-fat for the best texture. I like 5% for extra creaminess, though 2% works well. Nonfat yogurts can be used, but the mousse will be less full-bodied. Thick yogurt is key for a spoonable mousse.
Cocoa powder: Choose a good-quality unsweetened cocoa powder. Dutch-process cocoa delivers a slightly smoother, deeper flavor, but natural cocoa works fine too.
Maple syrup: Start with 4 tablespoons and adjust to taste. Honey or agave can substitute 1:1.
*This is an overview — the full recipe with exact measurements and step-by-step instructions appears below in the recipe card.
How To Make Greek Yogurt Chocolate Mousse
Step 1: Combine the Greek yogurt, cocoa powder, maple syrup, vanilla, and a pinch of sea salt in a large bowl.
Step 2: Whisk or use a hand mixer until the mixture is completely smooth and no cocoa streaks remain.
Step 3: The mixture should look light and slightly fluffy. Taste and add more maple syrup if you prefer it sweeter.
Step 4: Transfer to serving bowls or jars, cover, and refrigerate for at least one hour to thicken. It firms up further if chilled longer.
How To Store
Keep the mousse in an airtight container in the refrigerator for up to 4 days. Texture often becomes fudgier with time — stir before serving if any separation occurs. Small amounts of liquid on the surface are normal; you can mix it back in or pour it off.
Jess’s Tips
- Use thick yogurt: Thick Greek yogurt is essential for a spoonable mousse rather than a runny one.
- Whisk thoroughly: Beat until there are no cocoa streaks left — this ensures a smooth texture.
- Adjust sweetness: Four tablespoons of maple syrup gives a gently sweet result; add more to taste.
- Chill long enough: One hour is the minimum; longer chilling makes it firmer.
- Add toppings: Try flaky sea salt, fresh berries, a dollop of whipped cream, or some granola for crunch.
If you try this Greek Yogurt Chocolate Mousse, leave a review and share your photos. It’s always fun to see different variations and toppings.
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Greek Yogurt Chocolate Mousse
- Author: Jessica Hoffman
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 5 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Vegetarian
Description
This Greek Yogurt Chocolate Mousse is thick and creamy with about 15 grams of protein per serving. It’s satisfying as a dessert, snack, or breakfast treat.
Ingredients
- 2 cups plain Greek yogurt (2% or full fat)
- 1/3 cup unsweetened cocoa powder
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional)
Instructions
- Add the Greek yogurt, cocoa powder, maple syrup, vanilla, and sea salt to a large bowl.
- Whisk thoroughly with a hand mixer or a whisk until smooth and fully combined, with no cocoa streaks remaining.
- Transfer the mixture to serving bowls or an airtight container. Cover and refrigerate for at least 1 hour before serving.
Notes
Use thick Greek yogurt (2% to full fat) for best texture. Adjust sweetness to taste. Top with chocolate shavings, berries, or granola if desired. Store in the refrigerator up to 4 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 143
- Sugar: 14 g
- Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 12–15 g (approx.)