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Greek Yogurt Chocolate Mousse

  • Author: Beth Djalali



1/2 cup unsweetened almond milk

6 ounces dark chocolate

2 cups full fat unsweetened Greek yogurt

2 tbsp raw honey or pure maple syrup

1/2 tsp vanilla extract


In a small saucepan add your milk of choice and the chocolate. Place over medium-low heat and stir frequently until all of the chocolate pieces are melted. No need to boil!

Remove from heat and whisk in the honey and vanilla extract.

Allow the mixture to cool for about 20 minutes, then add in the yogurt and whisk until smooth.

Divide your chocolate mousse into four individual glasses or small jars.

Refrigerate for at least 4 hours to set.

Garnish with fresh berries, grated chocolate and mint just before serving.