Puddings

Dark Chocolate Yogurt Mousse

Lately, I’ve become a bit obsessed with making individual desserts. Let’s face the facts: they’re practical, portable, and perfectly proportioned.

Try saying that three times fast. 

Ok ok, the truth is that I was feeling exceptionally creative and dying to use the mini jar collection I seem to have acquired. Hey, one thing about me, I use everything in my kitchen. Sometimes too much, as inevitably I will have to send an appliance to the graveyard. Fortunately, though, that hasn’t happened in quite some time.

Great….. I probably just jinxed myself.

IMG_1079

Edit: I wrote this post yesterday, and this morning our Keurig machine kicked it…….

Dark Chocolate Yogurt Mousse 

  • 9 oz extra dark chocolate, chopped
  • 18 oz nonfat Greek Yogurt
  • 2 tbs. vanilla extract

Melt the chocolate in a microwave safe bowl for 30 seconds. Stir, then microwave for another 15 seconds. Stir again, and allow the residual heat to finish melted the chocolate. Set aside to cool to room temperature. If the chocolate is too warm, it will not blend smoothly with the yogurt, resulting in a chip-like texture. (It’s delicious nonetheless!)

In a large bowl, using an electric mixer, whip together the yogurt and vanilla extract on medium high speed until thick and fluffy. Lower the speed and add the melted chocolate, and whip until thoroughly combined. Pipe into serving glasses. Makes 6.

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