This Whipped Greek Yogurt Chocolate Mousse is a quick 3-ingredient dessert that feels rich and indulgent but comes together in just minutes.
Made with creamy Greek yogurt and chocolate, this easy mousse recipe is smooth, velvety, and packed with around 10 grams of protein per serving — perfect for a satisfying snack or light dessert.
If you’re looking for a healthier chocolate treat that doesn’t require complicated steps, this mousse is a great option. It blends up in about 5 minutes and delivers a creamy texture similar to classic mousse, but with the added benefits of calcium and protein from Greek yogurt. It’s ideal for busy days when you want something sweet that still feels balanced.
You can top it with whipped cream, fresh berries, or chopped nuts. This easy chocolate mousse is a simple make-ahead dessert you can keep in the fridge for quick cravings. Perfect for meal prep, family snacks, or an easy high-protein dessert that tastes amazing every time.
Ingredients
1 cup (240 g) plain Greek yogurt (2% or full-fat)
Protein powerhouse; creates the creamy base, boosts satiety, and contributes probiotics. Use thick Greek yogurt for mousse-like texture.2 tablespoons unsweetened cocoa powder
Adds intense chocolate flavor with minimal calories and a dose of antioxidant polyphenols. Use Dutch-process or natural depending on flavor preference.2 tablespoons maple syrup or honey (adjust to taste)
Natural sweetener that balances cocoa bitterness. Start with 2 tbsp and add more if you prefer sweeter mousse.¼ teaspoon pure vanilla extract
Rounds and deepens the chocolate profile without adding sugar.Pinch of fine sea salt (optional but recommended)
Enhances chocolate flavor and offsets sweetness; tiny amounts improve overall taste.Optional protein boost: ½ scoop (about 12–15 g) vanilla or chocolate protein powder
Raises protein per serving; choose a powder that mixes smoothly (whey or a well-formulated plant blend).Optional toppings (choose 1–3): fresh berries (blueberries, raspberries), shaved dark chocolate, chopped nuts (hazelnuts, almonds), a dollop of nut butter, toasted coconut, or a dusting of cocoa.
Toppings add texture, extra nutrients (healthy fats, fiber), and visual appeal.
Equipment You’ll Need
- Mixing bowl (chillable; glass or stainless steel works best)
- Small bowl for combining dry ingredients
- Fine-mesh sieve or sifter (for cocoa)
- Whisk (small or medium)
- Spoon or silicone spatula (for folding and scraping)
- Measuring cups and spoons
Directions
- Chill the bowl (optional but helpful).
Place the mixing bowl in the fridge for 5–10 minutes before you start — a cold bowl helps the mixture stay firm and smooth, especially if you plan to add protein powder. - Combine dry flavorings.
Sift or whisk the cocoa powder and pinch of salt together in a small bowl to remove lumps and make even chocolate distribution easier. - Mix the base.
In your chilled bowl, add the Greek yogurt, maple syrup (or honey), and vanilla extract. Stir briskly with a whisk until the yogurt is smooth and slightly glossy. This ensures even sweetness and prevents pockets of unmixed yogurt. - Add cocoa (and protein powder if using).
Gradually add the sifted cocoa, whisking continuously so the cocoa fully dissolves into the yogurt. If you’re adding protein powder, blend it in now — use a small whisk or an immersion blender for the smoothest, least gritty result. If the mixture looks too thick after adding protein powder, loosen with 1 teaspoon of milk at a time.
- Adjust flavor and texture.
Taste for sweetness and chocolate intensity. Add another small teaspoon of maple syrup if needed or a dash more cocoa for deeper chocolate. If you want a lighter, more mousse-like texture, fold in 2–3 tablespoons of whipped aquafaba (vegan) or lightly whipped cream (if not strict on calories). The Greek yogurt base alone will be denser and pudding-like; the light folding step creates airier mousse.
- Chill to set (recommended).
Cover the bowl and chill in the refrigerator for 15–30 minutes. Chilling firms the mousse and develops flavor. If you’re in a hurry, it’s still delicious right away but will be less set. - Serve with toppings.
Spoon the mousse into small ramekins or glasses. Finish with berries, shaved dark chocolate, a sprinkle of chopped nuts, or a tiny drizzle of nut butter. Serve chilled.
The Science Behind Cocoa + Greek Yogurt: Why This Combo Works
Cocoa supplies polyphenols — potent antioxidants linked to improved blood flow and brain function — while Greek yogurt contributes probiotics and complete protein.
Together they create a balanced treat: cocoa’s bitter compounds stimulate taste receptors that increase satisfaction at lower sugar levels, and the yogurt’s protein slows gastric emptying so blood sugar rises are gentler.
More Chocolate-y Recipes
Sourdough Chocolate Chip Scones
High Protein Chocolate Peanut Butter Chia Seed Pudding
Microwave Chocolate Pudding Cake Under 10 Minutes
Creative Leftover Uses
- Parfait upgrade: Layer mousse with granola and sliced fruit for breakfast parfaits that feel indulgent but remain protein-forward.
- Pancake or waffle topping: Dollop onto warm pancakes or waffles in place of syrup for a chocolatey, protein-rich finish.
- Frozen pops: Spoon mousse into popsicle molds, freeze 2–3 hours, and enjoy creamy, frozen chocolate pops — great for summer.
- Filling for crepes or stuffed French toast: Use as a spread inside crepes or between slices of enriched bread for a decadent, protein-smart brunch.
Storage — keep it fresh
- Refrigerator: Store mousse in an airtight container for up to 3 days. Stir gently before serving if any liquid separates.
- Freezing (not ideal but possible): Freeze in small covered containers for up to 2 weeks. Thaw overnight in the fridge; texture will be slightly grainier but still tasty — consider blending briefly after thawing.
- Do not store with crunchy toppings: Add nuts, granola, or fresh berries right before serving to preserve texture.
Tips & Tricks (practical, kitchen-tested)
- Smooth texture tip: If protein powder causes grit, use an immersion blender or food processor for 10–20 seconds — it smooths out powder and cocoa nicely.
- Low-sugar option: Use a monk-fruit or stevia blend in place of maple syrup; adjust to taste since sweetness concentration differs.
- Make it vegan: Use thick, coconut-based or soy-based yogurt and a plant protein powder; swap honey for maple syrup.
- Amp up creaminess: Fold in 2 tbsp of mascarpone or full-fat cream cheese for a luxuriously creamy variant (adds calories but makes it dessert-like).
- Chocolate intensity: For richer dark-chocolate flavor, use 1 tbsp cocoa + 1 tbsp melted 70% dark chocolate (cooled slightly before adding).
- Portion control: Spoon into small ½-cup ramekins for a controlled dessert portion that still feels indulgent.
Trendy Variants
- Mousse Trifles: Layer Greek yogurt chocolate mousse with espresso-soaked ladyfingers or biscotti crumbs for a lighter “tiramisu-style” treat.
- Spiced chocolate: Add 1/8 tsp cinnamon or a pinch of chili powder for a Mexican-chocolate vibe — popular in many health-forward recipe feeds.
- Savory contrast: Try a tiny pinch of smoked sea salt on top — it accentuates chocolate flavor and is a trending finishing touch.
FAQs
Q: Can I use flavored Greek yogurt instead of plain?
A: Yes, but flavored yogurts usually contain added sugar, which changes sweetness and texture. If using flavored yogurt, reduce the maple syrup to avoid overly sweet mousse. Taste and adjust.
Q: Will adding protein powder make the mousse gritty?
A: Some powders can cause a grainy texture. To prevent this, whisk the powder into a small amount of milk first to form a slurry before adding to the yogurt, or briefly blend the finished mousse with an immersion blender.
Q: Is this safe for people on a low-sugar diet?
A: Yes — by using unsweetened cocoa and a modest amount of natural sweetener, this dessert can be very low in added sugars. Using zero-calorie sweeteners (erythritol, stevia blends) is another option if needed.
Q: How do I make the mousse fluffier (more like classic mousse)?
A: Fold in a small amount of whipped cream or whipped aquafaba for a lighter texture. For example, fold in ¼ cup softly whipped cream per 2 cups mousse base. This adds air while keeping overall protein if you choose dairy cream.
Q: Can kids eat this?
A: Absolutely — it’s a simple, nutrient-rich dessert. Reduce or omit sweetener for younger palates and consider topping with fresh fruit for natural sweetness.
Q: What’s the best way to serve at a dinner party?
A: Serve in small glass votives with a raspberry on top and a chocolate shard — it looks gourmet but is simple to arrange. Make the mousse earlier in the day and top just before guests arrive.
Q: Does the cocoa powder choice matter?
A: Yes. Natural cocoa is brighter and slightly acidic; Dutch-process is smoother and darker. Use what you like for flavor; you may need to tweak sweetener slightly.
Greek Yogurt Chocolate Mousse
Course: Dessert2
servings5
minutes30
minutes35
minutesIngredients
1 cup plain Greek yogurt
2 tbsp unsweetened cocoa powder
2 tbsp maple syrup or honey (adjust to taste)
¼ tsp vanilla extract
Pinch sea salt (optional)
Optional: ½ scoop protein powder (vanilla or chocolate)
Optional toppings: berries, chopped nuts, shaved chocolate
Directions
- Chill the mixing bowl in the fridge for 5–10 minutes
so the yogurt mixture stays firmer, smoother, and easier to whip. - Sift or whisk the cocoa powder with a pinch of salt
to break up any lumps and help the chocolate blend evenly later. - Whisk the Greek yogurt, maple syrup, and vanilla together
until the mixture becomes fully smooth, glossy, and evenly sweet. - Slowly add the cocoa (and protein powder if using)
whisking continuously and adding small splashes of milk if it thickens too much. - Taste and adjust the sweetness or chocolate depth
and gently fold in whipped aquafaba or cream if you want a lighter mousse. - Cover the bowl and chill the mixture for 15–30 minutes
to let it firm up, mellow in flavor, and develop a better texture. - Spoon the mousse into small ramekins or glasses
then top with berries, chocolate shavings, nuts, or a drizzle of nut butter.
