The ultimate makeover: Chocolate mousse

The ultimate makeover: Chocolate mousse

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(56 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)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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, questions and tips

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Brian 44
10th Jun, 2018
Nice and light, used milk chocolate, fat free yogurt and a touch of icing sugar in the whites which seemed to make it sweet enough. Also mixed in some mini marshmallows. Definitely would make again
19th Jan, 2018
This is a great recipe, normally lower calorie recipes are full of sweeteners and fat free ingredients which are not at all healthy! I used 75% dark chocolate and followed the recipe exactly apart from leaving out the vanilla as I'm not a fan. I was worried about portion size but the mixture filled 4 ramekins right to the top. Lovely chocolatey taste but light as a feather with some raspberries on the top with a crumbled chocolate cookie (also an ultimate makeover) over the top for some texture.
12th Jul, 2016
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.
4th Jul, 2016
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.
16th Apr, 2016
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!
10th Jan, 2016
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.
30th Oct, 2015
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.
15th Sep, 2015
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!
21st Apr, 2017
Thanks, glad I saw your comments before making this. Can you recommend a recipe?
19th Mar, 2015
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.


heatherjdw's picture
17th Jan, 2016
Made this texture grainy after added yoghurt , what did I do wrong? Tasted nice horrible texture!
23rd Mar, 2014
What are the healthier ingredients to substitute with Full-Fat Greek Yogurt?
Felicity Smith
3rd Feb, 2014
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.
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