There is something so decadent and indulgent about chocolate mousse. It’s smooth silkiness of dangerous chocolate and cream leaves you closing your eyes and humming “aww” every time you take a heavenly bite. Add a dollop of whipped cream and a few berries, and it is even more over the top; just simple and delicious.
I thought long and hard about turning one of the most enticing desserts ever into something lighter. For me, I just didn’t know if it made sense. Desserts are decadent for a reason, right?
But I finally realized that sometimes we can overindulge on things that aren’t too good for us. So having a lighter version would be good to have as an option, and his one is it. It feels decadent, requires only a few ingredients and I would probably eat a bowl of this and feel not only thoroughly satisfied but also very proud of myself for doing something good for my thighs, for a change.
Light Chocolate Mousse
Yield: 2-3 small serving dishes
- 1 cup plain yogurt (this does not have to be Greek yogurt! I prefer to use a plain regular yogurt that is thick to avoid the tang flavor)
- 1 ounce semi-sweet baking square, plus 1 tablespoon milk, melted
- 1 tablespoon cocoa powder
- 2 tablespoons confectioner’s sugar or sweetener of your choice
- 1 teaspoon pure vanilla extract
Whisk together all ingredients, and place in ramekins or small serving bowls.
Refrigerate for 2-3 hours.
Garnish with low-fat or vegan whipped cream, berries and chocolate chips and serve.
Jocelyn Delk Adams is the founder of Grandbaby Cakes, a food blog inspired by her grandmother that is devoted to classic desserts, modern trends and showcasing the pastry and sweets field in an accessible way. She hopes to inspire a new generation of bakers and dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert. Visit her at www.grandbaby-cakes.com.