The ultimate makeover: Chocolate mousse

The ultimate makeover: Chocolate mousse

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(42 ratings)

Prep: 20 mins


Serves 4
This sophisticated dessert is great for a dinner party, or for a lighter family pud use ordinary dark chocolate with less cocoa solids

Nutrition and extra info

Nutrition: per serving

  • kcal167
  • fat10g
  • saturates5g
  • carbs15g
  • sugars11g
  • fibre2g
  • protein4g
  • salt0.12g
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  • 85g dark chocolate, 70% (I used Green & Black's)
  • 1 tbsp cocoa powder, plus extra for dusting
  • ½ tsp coffee granules
  • ½ tsp vanilla extract
  • 2 egg whites
  • 1 tbsp golden caster sugar
  • 50g full-fat Greek yogurt
  • handful raspberries, to decorate



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.

  2. Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.

  3. Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in – being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.

  4. Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

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Comments (52)

marithavermans's picture

Delicious and easy. I made this recipe three times and always turns out wonderful. After reading the comments I'll also try it with milk chocolate.

Ifstar's picture

Easy to make and very tasty, I used milk chocolate because I don't like dark. I don't think this is a recipe for 4, more like 2 especially if your serving cups are quite large.

saschlet's picture

Hit! Followed advice and omitted the coffee and used mostly cooking milk chocolate which doesn't melt as nicely as dark chocolate and looked horrid before I added in the (full fat) yogurt. Next time I will try with half or no fat yogurt, 50/50 dark/milk and xylitol instead of caster sugar as it seems unnecessary seeing as it's not cooked like meringue would be and with all the sugar in the chocolate. Going in my dessert file!

Jules27's picture

Absolutely delicious. I left out the coffee and used low fat Greek yoghut then put the mousse over raspberries in sundae glasses. Everyone loved it. I will be making this again . You would never guess it was a lower calorie version and it was easy to make. Just watch the melting chocolate very carefully at the beginning as it goes quite suddenly and needs to be off the heat as soon as it starts to melt.

foodhound01's picture

Easy to make and lighter texture than mousses of old. Used half fat creme fraiche, not yoghurt, and added finely chopped preserved ginger. Will make again.

Mondex's picture

I've been cooking for 30 years: never have I encountered such a HORRIBLE chocolate mousse. Dark chocolate and yogurt don't go well together. And WHY use yogurt for chocolate mousse?! This is outrageous!

kathym's picture

I made this with 85% cocoa chocolate and it was much too bitter. Had to add more sugar. Just made again with 64% and it's fine. Also added a little more yoghurt to the mix. Very nice with berry fruits.

helenmalbon's picture

Very nice! I made with half milk and half dark chocolate but did not change anything else. I didn't have any watery liquid left at the bottom, the texture was light and it went down very well with everyone. Crumbled a flake on top of each and served in small ramekins. Would make again.

cupacake's picture

Rich, but light and airy and so easy to make. It got lots of umms & ahhs and I served this in little espresso cups with a cappuccino cream from this link swirled on top and sprinkled over cocoa powder so it looked just like a mini cappuccino. The mouse from the link I have provided is nice but the mousse on here is even nicer and lighter.

Tiggy50's picture

I made this for a party before Christmas and it went down a treat! Followed the recommendations and used milk chocolate--Green and Blacks milk chocolate and a bar of G and B almond chocolate. I hadn't realised this chocolate had pieces of almond in it but this actually added a lovely texture. Like others omitted the coffee and used fat free Grrek yoghurt. Also used less water. Really delicious and lovely with some summer fruits.

abcdefghijord's picture

I made this using 75% chocolate and wow, it was so bitter. Not to my liking at all, so made it a second time as the texture was lovely but made it with milk chocolate, no coffee and no vanilla. It turned out amazing, so lovely. I would say that these are very small portions if using to make 4 so we just made this recipe between 2. Will definitely be making it again. Oh I also used fat free Greek yogurt.

cesw20's picture

Made this last night, used 100g milk chocolate and less water. I also didn't add the coffee and I used fat free greek yoghurt. Was really delicious, tasted rich and you definitely could not tell it was healthy!

Sonkat's picture

I made this to take on a picnic. I doubled the recipe for 6 people, used 0% Greek yogurt and added 2 tablespoons Cointreau with 2 tablespoons of boiling water. It was really yummy. All my friends loved it.

sophiebeynon's picture

Very yummy and not obviously lower in fat either. It was very popular with the kids when served topped with raspberries and just a couple of cafe curl biscuits to the side.

staceymelia's picture

I always make this for dinner parties and it goes down a treat. Depending on your appetite, I'd say that the recipe could actually serve 2 people rather than 4. It's a really light mousse, and because there is no cream it's not really rich, so I would like a bit more than the portion the recipe allows.

lauraryan2012's picture

Really nice, easy to make. Would defo make again

cookie-monster79's picture

OMW this was yum and fluffy. Made this as a treat for my health and diet aware bf. He loved it and so did I.

seema-a's picture

Tried it with white chocolate as the amounts were a bit too little for us. Used the same ingredients for the white chocolate mousse, except for the sugar. I prepared the black choc mousse one day in advance and left it to set. Added a few raspberries on top and then added the white chocolate mousse. It was light and delicious. A great way to end a dinner party.

kaffsutton's picture

I took all the comments into account- thanks everyone! And tweaked the recipe. No coffee...not a coffee fan, green and blacks milk choc rather than 70%, whisked the egg whites v well, chilled for 6 hours or so in tea cups with grated choc on top.....PERFECT! Made 1 1/2 times recipe to 3/4 fill standard tea cup. DIVINE. Can't wait to do this again but will experiment with lower fat Greek yog. Yummy yummy. AND there was no loose, runny bits at end of cup. Great recipe, but the comments from all you foodies out there made it a real success.


Questions (2)

heatherjdw's picture

Made this texture grainy after added yoghurt , what did I do wrong? Tasted nice horrible texture!

Johnny_Jr.'s picture

What are the healthier ingredients to substitute with Full-Fat Greek Yogurt?

Tips (1)

Felicity Smith's picture

Rather than going to the trouble of chopping chocolate, why not use Mortimer Chocolate Company's West African Chocolate Powder, it's a wonderfully intense 70% cocoa solid chocolate, and can be found at Sainsbury's in the hot chocolate aisle.