I actually love mousses because they’re so easy to whip up!
You can see my easy coffee mousse here and I also have a beautiful chocolate mousse recipe here.
But today, I’m going to share a 2-ingredient mousse!
I’ve made this late at night, after workouts, and even as a “just one bite” situation that somehow feels very put together.
It’s rich, smooth, and honestly doesn’t taste like it only has two ingredients, which is probably why it always feels a little magical when it comes together.
If you like chocolate desserts that feel indulgent but still light, this one really hits.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Use a high-powered blender like the Nutribullet Pro for an extra smooth, whipped texture.
- Use full-fat, very thick Greek yogurt for the creamiest mousse; thinner yogurt can make the texture grainy, so strained or skyr-style yogurt works best, especially if you’re using something like full-fat Greek yogurt.
- Let the chocolate cool slightly before mixing it in, because adding hot chocolate directly to cold yogurt can cause it to clump instead of turning silky.
- A good-quality chocolate really matters here since there are only two ingredients, and using something you’d happily eat on its own like dark chocolate bars or dark chocolate chips makes the mousse taste rich instead of bitter.
- If you want a slightly sweeter mousse without adding ingredients, use a milk chocolate or semi-sweet chocolate instead of very dark chocolate.
- For extra smoothness, mixing with a small silicone spatula or whisk helps everything emulsify evenly; something like a mini whisk makes this step easier.
Let’s get to the recipe!
2-Ingredient Greek Yogurt Chocolate Mousse
Course: DessertDifficulty: Easy2
servings5
minutes1
hourIngredients
1 cup thick Greek yogurt (plain, unsweetened)
120 g dark chocolate (about 3/4 cup chocolate chips or chopped chocolate)
Directions
- Melt the dark chocolate gently using a microwave in short 20–30 second bursts or a double boiler, stirring until smooth, then let it cool for about 1–2 minutes so it’s warm but not hot.
- Add the Greek yogurt to a bowl and slowly pour in the melted chocolate while stirring continuously, making sure to mix smoothly so the mousse stays glossy and doesn’t seize.
- Keep mixing until fully combined and thick, then spoon into serving glasses and enjoy immediately for a soft mousse texture or chill for 15–30 minutes if you prefer it slightly firmer.
- This is so delicious. My partner asks me to make this once a week!
Variations and Substitutes:
You can use milk chocolate or white chocolate instead of dark chocolate for a sweeter, dessert-style mousse.
Dairy-free yogurt alternatives can work, but they need to be very thick and creamy; coconut-based yogurts tend to give the best texture.
If you want to turn this into a layered dessert, spoon it into cups and top with whipped cream, shaved chocolate, or berries before serving.
For a slightly firmer, almost truffle-like texture, chill the mousse longer and serve it cold straight from the fridge.
