This dessert-turned-quick-experiment was brought to you by Jens’ chocolate mousse craving and his Greek yogurt substitution idea. I’m always happy to oblige his sweet tooth and even more so because we were both feeling under the weather, with him suffering most of the flu symptoms. After a trip out of town combined with the exhaustion from cycling over 100 kilometers, neither of us had any sense to check our dairy essentials for expiration dates. It turned out our heavy cream had gone bad, so he suggested using the only alternative we had left aside from milk: Greek yogurt. A quick online search proved that it was doable, so I trusted my kitchen instincts and went with it. Experience has shown that I do get good results when we collaborate on food this way, plus we had a chocolate bar on standby in case this produced an inedible pudding. I knew I had to add more sugar to counteract the sour yogurt, but when I tasted the whipped chocolate and yogurt mixture, it didn’t really need any more than a touch. An additional tablespoon was just the right amount of sweetness boost it needed.
As much as I love Greek yogurt, it doesn’t necessarily go with chocolate and I did cringe at the thought of combining them. Thankfully, my fears dissolved with my first spoonful of the mousse. It had a deep chocolate flavor with hint a of orange and vanilla. We couldn’t tell there was yogurt in it at all, unless we really tried to look for the taste. We shared the rest of it with his folks for dinner the following day and it tasted even better then!
A rich chocolate mousse goes exceptionally well with sweet blueberries. We’re lucky to be able to enjoy fresh ones in the summer and we take advantage of that as much as we can. The ones I took home from a BC Blueberry Council event were ginormous and almost as big as quarters! Mmm…I love the pop of fruit with the decadent mousse.
I was a tiny bit concerned that the thick yogurt would weigh down the mousse, but it didn’t affect its fluffiness at all. It was still light and smooth, and ridiculously good as can be. Here’s to another successful experiment and dessert–thanks to the beau for yet another wacky and awesome idea!
- 3 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 2 teaspoons orange liqueur or rum
- 1 teaspoon pure vanilla extract
- pinch of salt
- 2 large eggs, separated (yolks in a small bowl, whites in a medium bowl for whisking)
- 3 tablespoons superfine or caster sugar
- 50 grams plain Greek yogurt
- Melt chocolate in a heatproof glass bowl over a pot of simmering water, without having the bottom of the bowl touch the water. The best way to do this is to find a glass bowl that fits over the pot. Mix in the butter a tablespoon at a time using a rubber spatula, then stir in liqueur or rum, vanilla extract and salt. Remove bowl from the heat and place on your counter. Keep the pot of water simmering for warming the egg whites in the next step. Quickly check the temperature of the chocolate to make sure it is not hot, or it will cook the egg. Add an egg yolk at a time using a wire whisk, making sure the yolk is incorporated before adding the next one. Set this bowl of chocolate mixture aside to cool down further.
- Place the egg whites in a medium bowl over the simmering pot of water. Stir for a couple of minutes to warm the egg whites, then remove from the bowl from the steam. Beat egg whites with a hand mixer on medium speed until soft peaks form. Increase the speed to high and gradually add the sugar. Beat until thick and glossy. Check the texture of the foam between two fingers to make sure the sugar granules are fully dissolved.
- Add the Greek yogurt into the bowl of cooled down chocolate mixture and with clean beaters, mix on medium speed until smooth. Fold in a quarter of the whisked egg whites using a spatula. Fold the rest in quarter increments. Avoid over-folding or the mousse will lose its fluffiness.
- Transfer into serving dishes, glasses or jars of your choice. This would fill about 5 125-mL mason jars or martini glasses, or 4 regular-size creme brulee ramekins. Cool in the fridge for half an hour before serving. Top with mint leaves and fruits as you wish.