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There’s something magical about a dessert that feels indulgent but doesn’t leave you weighed down. These Greek Yogurt Chocolate Mousse Cups are exactly that—a little pot of pure, creamy bliss. Honestly, I’ve been making variations of this for years, and this version is the one I keep coming back to. It’s ridiculously simple, requiring no baking and just a handful of ingredients you probably already have. The texture is what gets me every time… it’s impossibly light and airy, yet rich with deep chocolate flavor. It’s the kind of dessert you can whip up for a last-minute dinner party or just for a quiet Tuesday night when you need a little something sweet. The best part? It feels fancy without any of the fuss. You’ll notice how the tang from the Greek yogurt cuts through the sweetness perfectly, creating a beautifully balanced treat that’s both satisfying and surprisingly refreshing.

Why You’ll Love This Greek Yogurt Chocolate Mousse Cups

Effortlessly Elegant. These little cups look like they came from a patisserie, but they come together in under 20 minutes of active work. They’re perfect for impressing guests with minimal effort.
Surprisingly Light Texture. Unlike traditional mousse loaded with heavy cream, this version gets its incredible airy texture from whipped Greek yogurt and folded-in egg whites. It’s decadent without being heavy.
A Brilliant Balance of Flavors. The rich, dark chocolate pairs so beautifully with the slight tang of the Greek yogurt. It’s not overly sweet, making it a truly sophisticated dessert.
Wonderfully Versatile. You can serve these in fancy glasses, simple jars, or even espresso cups. They’re also a fantastic make-ahead dessert, as they need time to chill and set, which only improves the flavor.

Ingredients & Tools

200 g high-quality dark chocolate (around 70%), finely chopped
500 g full-fat Greek yogurt
3 large egg whites, at room temperature
60 ml maple syrup or honey
1 tsp pure vanilla extract
A pinch of fine sea salt
For serving: Fresh berries, cacao nibs, or a dusting of cocoa powder

Tools: A double boiler (or a heatproof bowl over a pot), electric hand mixer or stand mixer, rubber spatula, 6 serving glasses or ramekins.

Using full-fat Greek yogurt is non-negotiable here—it provides the necessary richness and stability for that perfect mousse texture. And don’t skip the salt! It might seem small, but it really makes the chocolate flavor pop.

Nutrition (per serving)

Calories: 285 kcal
Protein: 12 g
Fat: 16 g
Carbohydrates: 24 g
Fiber: 3 g

Serves: 6 | Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes

Before You Start: Tips & Ingredient Notes

Why full-fat yogurt? Lower-fat yogurts contain more water, which can make your mousse weepy and thin. The fat content in full-fat Greek yogurt is essential for a lush, stable, and creamy final product that holds its shape.
Room temperature egg whites are key. Cold egg whites don’t whip up to the same magnificent volume as room temperature ones. Just take them out of the fridge about 30 minutes before you start. You’ll be amazed at the difference.
Chop that chocolate finely. The smaller the chocolate pieces, the more evenly and quickly they will melt. This prevents you from overheating the chocolate, which can cause it to seize and become grainy.
Don’t rush the chilling. This is a dessert that demands patience. The minimum two hours in the fridge allows the mousse to firm up properly and the flavors to meld together beautifully, transforming it from good to absolutely divine.

How to Make Greek Yogurt Chocolate Mousse Cups

Step 1: Melt the Chocolate Gently. Create a double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add your finely chopped dark chocolate. Stir occasionally with a rubber spatula until the chocolate is completely smooth and melted. Once melted, remove the bowl from the heat and let it cool for about 5-10 minutes. You want it warm, not hot, so it doesn’t cook the yogurt when you mix it in.

Step 2: Whip the Egg Whites to Stiff Peaks. In a scrupulously clean and dry bowl, add your room temperature egg whites. Using an electric mixer, start on low speed and gradually increase to high. Whip until stiff, glossy peaks form. This means when you lift the beaters out, the peaks stand straight up and don’t flop over. Be careful not to over-whip them into a dry, grainy texture.

Step 3: Combine the Yogurt Base. In a separate, larger bowl, add the Greek yogurt, maple syrup (or honey), vanilla extract, and that all-important pinch of salt. Whisk everything together until it’s completely smooth and well-combined. You’ll notice the mixture loosen up a bit, which is exactly what you want.

Step 4: Marry the Chocolate and Yogurt. Now, pour the slightly cooled, melted chocolate into the yogurt mixture. Use your rubber spatula to fold it in gently. At first, it might look a little streaky, but keep folding until you have a uniform, chocolatey mixture. Take your time here to ensure it’s fully incorporated.

Step 5: Fold in the Egg Whites. This is the most crucial step for that airy texture. Add about one-third of the whipped egg whites to the chocolate-yogurt base. Fold vigorously to lighten the base. Then, gently fold in the remaining egg whites. Use a cutting-and-folding motion, rotating the bowl as you go, until no white streaks remain. Be gentle—you want to keep as much air in the mixture as possible.

Step 6: Portion and Chill. Carefully divide the mousse between your six serving glasses or ramekins. Gently tap each one on the counter to settle the mousse and remove any large air bubbles. Cover them with plastic wrap or lids and refrigerate for at least 2 hours, though 4 hours or even overnight is ideal. The wait is the hardest part, but it’s so worth it.

Step 7: Serve and Enjoy. Just before serving, top your set mousse cups with your chosen garnishes. A handful of fresh raspberries, a sprinkle of cacao nibs for crunch, or a simple dusting of cocoa powder all work wonderfully. Dive in with a spoon and enjoy that cloud-like, chocolatey perfection.

Serving Suggestions

Complementary Dishes

A simple fruit platter — The fresh, acidic burst of seasonal fruits like oranges, strawberries, or pineapple provides a lovely, palate-cleansing contrast to the rich, creamy mousse.
Buttery shortbread cookies — Their crumbly, sandy texture is the perfect vehicle for scooping up every last bit of mousse, adding a delightful buttery note to each bite.

Drinks

A shot of cool espresso — The bitter, intense flavor of a good espresso is a classic partner for dark chocolate, cutting through the richness and elevating the entire experience.
A glass of dessert wine — Something like a Moscato d’Asti or a late-harvest Riesling, with its honeyed sweetness and slight fizz, complements the mousse without overpowering it.

Something Sweet

Mini almond tuiles — These delicate, crisp, and nutty cookies add an elegant textural contrast and look beautiful perched on the side of the glass.
Candied orange peel — The chewy, bittersweet citrus flavor is a stunning match for dark chocolate, creating a truly gourmet finish.

Top Mistakes to Avoid

Mistake: Using hot melted chocolate. If you add piping hot chocolate directly to the yogurt, it can cause the yogurt to split or become grainy. Always let it cool slightly first.
Mistake: Not whipping the egg whites enough. Soft, droopy peaks won’t provide the necessary structure. You need those stiff, glossy peaks to give the mousse its lift and airy quality.
Mistake: Stirring instead of folding. Once the egg whites are in, aggressive stirring will knock out all the precious air you just whipped in. A gentle, deliberate folding motion is essential.
Mistake: Skipping the full chill time. Serving it too soon means you’ll get a soft, almost runny texture. The mousse needs time to set properly in the fridge to achieve its signature firm-yet-light consistency.

Expert Tips

Tip: Add a splash of flavor. For a more adult version, you can add a tablespoon of your favorite liqueur to the melted chocolate after you take it off the heat. Orange liqueur, coffee liqueur, or even a cherry brandy would be fantastic.
Tip: Ensure your bowl is spotless for egg whites. Any trace of grease or fat (like a tiny bit of yolk) in your bowl or on your beaters can prevent the egg whites from reaching their full volume. A quick wipe with a little lemon juice or vinegar can help.
Tip: Use a piping bag for a professional look. If you’re serving these for a special occasion, spooning the mousse can be messy. Transfer it to a piping bag (no tip needed) and pipe it neatly into the glasses for a beautiful, clean presentation.
Tip: Make it a day ahead. This mousse actually tastes even better the next day. The flavors have more time to meld and deepen, making it the ultimate stress-free dessert for entertaining.

FAQs

Can I make this mousse without eggs?
Absolutely! For an egg-free version, you can try whipping the liquid from a can of chickpeas, known as aquafaba. Use 90 ml (about 6 tablespoons) of aquafaba in place of the 3 egg whites and whip it to stiff peaks just the same. The result is surprisingly similar—light and fluffy. Just be patient, as it can take a little longer to whip up.

How long will these mousse cups keep in the fridge?
They will keep beautifully for up to 3 days when stored covered in the refrigerator. The texture might soften very slightly after the first day, but the flavor will still be fantastic. I don’t recommend freezing them, as the texture of the yogurt can become a bit grainy upon thawing.

My mousse is a bit runny. What happened?
This usually points to one of two things: the egg whites weren’t whipped to stiff enough peaks, or the mousse didn’t chill for long enough. The egg whites provide the main structure, so if they were soft, the mousse won’t set firmly. Give it more time in the fridge—sometimes it just needs a bit longer, especially if your fridge is packed.

Can I use milk chocolate instead of dark?
You can, but the mousse will be much sweeter and the flavor less intense. If you do use milk chocolate, I’d recommend reducing or even omitting the maple syrup to balance the sweetness. The tang from the yogurt will still help, but the overall profile will be much milder.

Is it safe to eat raw egg whites?
This is an important consideration. Consuming raw or undercooked eggs carries a risk of foodborne illness. If this is a concern for you, you can use pasteurized egg whites from a carton, which are safe to consume raw. Alternatively, you can gently heat the egg whites with the maple syrup over a double boiler to 160°F (71°C) while whisking constantly, then cool them completely before whipping, though this can make them slightly more difficult to whip to full volume.

Greek Yogurt Chocolate Mousse Cups

Cost Level $$

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine Dessert, mediterranean

Servings 6

Total Time 140 minutes

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Make these easy Greek Yogurt Chocolate Mousse Cups for a light, protein-packed dessert. No baking required! Get the simple recipe and enjoy tonight.

Ingredients

For the mousse:

200 g high-quality dark chocolate (around 70%, finely chopped)
500 g full-fat Greek yogurt
3 large egg whites (at room temperature)
60 ml maple syrup or honey
1 tsp pure vanilla extract
fine sea salt (a pinch)

For serving:

Fresh berries, cacao nibs, or a dusting of cocoa powder

Instructions

01
Create a double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add your finely chopped dark chocolate. Stir occasionally with a rubber spatula until the chocolate is completely smooth and melted. Once melted, remove the bowl from the heat and let it cool for about 5-10 minutes. You want it warm, not hot, so it doesn’t cook the yogurt when you mix it in.
02
In a scrupulously clean and dry bowl, add your room temperature egg whites. Using an electric mixer, start on low speed and gradually increase to high. Whip until stiff, glossy peaks form. This means when you lift the beaters out, the peaks stand straight up and don’t flop over. Be careful not to over-whip them into a dry, grainy texture.
03
In a separate, larger bowl, add the Greek yogurt, maple syrup (or honey), vanilla extract, and that all-important pinch of salt. Whisk everything together until it’s completely smooth and well-combined. You’ll notice the mixture loosen up a bit, which is exactly what you want.
04
Pour the slightly cooled, melted chocolate into the yogurt mixture. Use your rubber spatula to fold it in gently. At first, it might look a little streaky, but keep folding until you have a uniform, chocolatey mixture. Take your time here to ensure it’s fully incorporated.
05
Add about one-third of the whipped egg whites to the chocolate-yogurt base. Fold vigorously to lighten the base. Then, gently fold in the remaining egg whites. Use a cutting-and-folding motion, rotating the bowl as you go, until no white streaks remain. Be gentle—you want to keep as much air in the mixture as possible.
06
Carefully divide the mousse between your six serving glasses or ramekins. Gently tap each one on the counter to settle the mousse and remove any large air bubbles. Cover them with plastic wrap or lids and refrigerate for at least 2 hours, though 4 hours or even overnight is ideal. The wait is the hardest part, but it’s so worth it.
07
Just before serving, top your set mousse cups with your chosen garnishes. A handful of fresh raspberries, a sprinkle of cacao nibs for crunch, or a simple dusting of cocoa powder all work wonderfully. Dive in with a spoon and enjoy that cloud-like, chocolatey perfection.