Greek Yogurt Mousse
This is one of the kid’s favorites when it comes to dessert. This Greek Yogurt Mousse is light and fluffy and comes together in just minutes. I often use raspberries in this mousse, but you can easily swap for other fruits. Strawberries, cherries, pineapple, blueberries, banana or no fruit at all, like plain vanilla.
Now with Valentine’s day just around the corner, I decided to do something special. Not that we really celebrate Valentine’s day. The day is surrounded by marketing, flowers are more expensive than usual and why should we celebrate love just this one day a year? But I somehow do like all those heart shaped foods and sweet colored decorations. So I decided to serve this mousse in pink, edible, heart shaped dessert cups ?
If you’re just interested in the mousse, you can jump to the recipe by scrolling down.
Chocolate Dessert Cups
To make 4 cups, you need 200 g white chocolate (I used sugar-free, but regular is fine) and some red food coloring.
Melt the chocolate and add a few drops of red food coloring. Of course, if it’s not for Valentine’s day or you don’t like pink, just use a different color. Of don’t use any color at all. Or use regular semi-sweet or dark chocolate, you can adapt easily to your needs or taste.
Using a small brush, apply the chocolate to the bottom and sides of a silicone cupcake mold. You can use any shape you like for this. Obviously, I used these heart shaped ones for Valentine’s ?
After the first layer, place molds in the refrigerator for at least 5 minutes. Then add second layer. Place in refrigerator until set.
Then gently remove cups from the mold. The edges will be quite rough, but can easily be trimmed with a sharp knife.
And voilà… heart shape, edible dessert cups. Keep refrigerated until ready to use.
Now back to the recipe for the mousse. Obviously, this renders a lot more mousse than will fit into these 4 small dessert cups. Now you can of course make more than 4 dessert cups. I just made 4 as this was only meant as an extra sweet treat. The rest of the mousse, I keep refrigerated in a larger bowl until ready to eat as (second) dessert (they always ask for seconds when I dish up this mousse) or for breakfast with some granola, oatmeal or extra fruit (IF there is any left).
Greek Yogurt Mousse with Raspberries
- 250 ml heavy cream
- 400 g Greek Yogurt
- 150 g fresh rasbberries*
- 1/2 tsp liquid sweetener**
- Extra raspberries for garnish
Whip the cream with the sweetener (or sugar if using) until stiff peaks can be formed.
Add yogurt and raspberries.
Gently fold together. It's OK if the raspberries get squashed a little. I prefer it that way, as it release more flavor and gives the mousse a nice pinkish hue.
Serve with some extra raspberries.
*I used fresh raspberries, but you can also use frozen.
**I used sucralose, but you can use other sweeteners or sugar. Adjust sweetness to your own taste.