While by no means "light", this decadent mousse uses yogurt to help reduce some of the cream in this classic French recipe. Chocolate Mousse Go to recipes By Stonyfield Vegetarian Desserts American Gluten FreeWhile by no means "light", this decadent mousse uses yogurt to help reduce some of the cream in this classic French recipe. Ready In: 6 hrs 40 mins Level: Easy Prep: 10 mins Cook: 30 mins Yields: 6 Servings Print RecipeIngredients1 1/2 c Stonyfield Organic Heavy Whipping Cream4 large egg yolks3 Tbsp sugar1 tsp vanilla7 oz fine-quality bittersweet chocolate (not unsweetened, chopped)1 c Stonyfield Organic Whole Milk Greek Plain YogurtdirectionsStep 1Heat 1 cup of cream in a 1-quart heavy saucepan until hot.Step 2Whisk together yolks, sugar and a pinch of salt in a metal bowl until combined well.Step 3Add in hot cream in a slow stream, whisking until combined.Step 4Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160° on thermometer.Step 5Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.Step 6Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water, or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes, stirring frequently.Step 7Whisk custard into melted chocolate until smooth, then cool.Step 8Beat remaining 1/2 cup of cream in a bowl with an electric mixer until it just holds stiff peaks.Step 9Fold yogurt into the whipped cream.Step 10Whisk one fourth of this mixture into chocolate custard to lighten, then fold in remaining yogurt and cream mixture gently but thoroughly.Step 11Pour into bowls or glasses and chill at least 6 hours.Step 12Let stand at room temperature about 20 minutes before serving.Step 13Garnish with a dollop of Whole Milk Greek yogurt, add your favorite seasonal fruit and chocolate shavings.
