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Chocolate and Vanilla Mousse



Preparation time:

15 Minutes Plus Chilling

Print the recipe:


  • 170g 50% cocoa chocolate, broken into pieces
  • 1/2 cup or 1 yoghurt pottle of cream
  • 2 Greek style vanilla twin pack Greek yoghurt or 1 cup of vanilla yoghurt
  • 1 egg white


  1. In a small saucepan heat cream to simmer. Remove from the heat and add the chocolate, stirring until completely smooth.
  2. Cool for 10 minutes then fold in the yoghurt.
  3. Beat the egg white to stiff peaks and fold into the mixture. Pour or pipe the mixture into 4 small glasses and chill until set.
Cook's Tips
  • Use a sweet chocolate in this recipe or if using a higher cocoa content chocolate you may want to add a little sugar.

  • You can omit the egg white for egg allergies but the mousse will have a firmer, denser less airy texture but is still rich and delicious.