High Protein RecipeRecipe

Greek Yogurt Chocolate Mousse (High-Protein, 4 Ingredients, No-Bake!)

Updated on 5 min read

A rich, creamy, guilt-free chocolate mousse made with Greek yogurt — high-protein, silky, and ready with just a few simple steps.

Servings & Timing

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Cooling/Setting Time: 4 hours
  • Total Time: ~4 hours 15 minutes
  • Servings: 4 individual mousse cups

Ingredients

  • 1/2 cup unsweetened almond milk (or cashew milk)
  • 6 oz dark chocolate (chopped)
  • 2 cups full-fat unsweetened Greek yogurt
  • 2 tbsp raw honey or pure maple syrup
  • 1/2 tsp vanilla extract

For Garnish:

  • Fresh strawberries or raspberries
  • Grated dark chocolate
  • Fresh mint leaves

Instructions

  1. Heat milk and chocolate together on medium-low until chocolate melts smoothly.
  2. Remove from heat; whisk in honey and vanilla.
  3. Allow the chocolate mixture to cool (about 20 minutes).
  4. Add Greek yogurt and whisk until silky smooth.
  5. Divide into four glasses or jars.
  6. Chill for at least 4 hours until set.
  7. Garnish with berries, mint, and grated chocolate before serving.

Additional Notes

  • Do not boil the milk — gentle heat keeps the chocolate smooth.
  • Full-fat Greek yogurt gives the mousse its rich texture.
  • Swap berries based on season.
  • Naturally gluten-free and high in protein!

Brief Introduction

This Greek Yogurt Chocolate Mousse is my go-to “fancy but effortless” dessert — rich like classic mousse but much lighter, high-protein, and made with wholesome ingredients. I first created this on a night when I wanted chocolate fast without baking anything, and it instantly became a household favorite. It’s the perfect no-bake treat for date nights, dinner parties, or a healthier anytime dessert.

II. Step-by-Step Cooking Guide

1. Melt the Chocolate

Gently heat your milk and chopped dark chocolate in a small saucepan. Stir frequently until fully melted and silky.
Tip: If your chocolate looks grainy, lower the heat — slow melting keeps it glossy.

2. Sweeten & Flavor

Remove from heat and whisk in honey/maple syrup and vanilla.
Tip: Taste here! Add a touch more sweetener if you prefer a sweeter mousse.

3. Cool the Mixture

Let the chocolate mixture rest for 15–20 minutes.
Tip: If it’s too hot, the yogurt may thin out — cooling helps maintain a thick, mousse-like texture.

4. Mix in the Greek Yogurt

Whisk until completely smooth and creamy.
Tip: Use full-fat yogurt for best silkiness.

5. Portion & Chill

Divide into small jars or dessert glasses and refrigerate for at least 4 hours to set properly.
Tip: Overnight chilling gives an even thicker texture.

6. Garnish & Serve

Top with berries, grated chocolate, and fresh mint before serving.
Tip: Add a small pinch of sea salt for a gourmet finish.

III. Ingredients Explained + Substitution Tips

Dark Chocolate

  • Choose 70% or higher for a deep flavor.
    Substitute: Semi-sweet chocolate, sugar-free chocolate, or milk chocolate (sweeter, softer texture).

Greek Yogurt

  • Full-fat creates the creamiest mousse.
    Substitute: Coconut yogurt (dairy-free option), or low-fat Greek yogurt (slightly thinner texture).

Honey/Maple Syrup

  • Natural sweeteners blend smoothly into warm chocolate.
    Substitute: Agave, date syrup, or sugar-free syrups.

Milk Choice

Almond or cashew milk keeps it light.
Substitute: Regular milk or oat milk (makes it slightly thicker).

Equipment Alternatives

  • No whisk? Use a fork — it still works.
  • No saucepan? Microwave the chocolate and milk in 15-second intervals, stirring often.

IV. Recipe Variations & Serving Suggestions

Flavor Variations

  • Mocha Mousse: Add 1–2 tsp instant espresso.
  • Mint Chocolate: Add 1/8 tsp peppermint extract.
  • Peanut Butter Swirl: Stir in 1 tbsp natural peanut butter before chilling.
  • Orange Chocolate: Add 1 tsp orange zest for a citrus twist.

Dietary Adjustments

  • Dairy-Free: Use coconut yogurt + dairy-free chocolate.
  • Low-Carb/Keto: Use sugar-free chocolate + a low-carb sweetener.
  • Higher Protein: Mix in 1–2 tbsp chocolate protein powder (adjust sweetness).

Serving Ideas

  • Layer with granola for a dessert parfait.
  • Serve with biscotti or butter cookies.
  • Add a drizzle of melted chocolate or caramel.

V. Storage & Make-Ahead

Storage

  • Refrigerate in airtight jars for up to 4 days.
  • Keep covered to prevent surface dryness.

Make-Ahead

Perfect for parties — prepare 1–2 days ahead for best texture.

Freezing

  • Can be frozen for 1 month; thaw overnight for a thicker, ice-cream-like texture.

Reheating?

Not applicable — serve chilled only.

VI. Nutrition (Estimated per Serving)

  • Calories: ~230
  • Protein: ~14g

VII. FAQs

Q: Can I make this without dairy?
Yes — use coconut yogurt and dairy-free chocolate.

Q: My mousse is too thin, why?
It wasn’t cooled enough before adding yogurt. Chill longer — it thickens with time.

Q: Can I use low-fat yogurt?
Yes, but texture will be lighter and less creamy.

Q: Can I double the recipe?
Absolutely — it scales easily.

Q: Can I make this sweeter?
Add 1 more tablespoon honey/maple syrup or use semi-sweet chocolate.

VIII. Optional: Story Behind the Recipe

This dessert was born from a craving — I wanted something chocolatey, creamy, and quick without eggs, heavy cream, or baking. After experimenting a few times, I found that melted dark chocolate + Greek yogurt creates a naturally thick mousse with a gorgeous texture. The first time I served it at a family dinner, no one believed it was “healthy.” It has been a favorite ever since.

IX. Reader Engagement

If you try this Greek Yogurt Chocolate Mousse, tag me with your dessert photos — I love seeing your creations! Drop your variations or questions in the comments so I can help you perfect your batch.

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