Made with Strained Yogurt: Simple and Rich Chocolate Mousse

Name: Made with Strained Yogurt: Simple and Rich Chocolate Mousse
Yield: 2 servings
Cuisine: American
Ingredients: 60 grams Bitter chocolate; 60 grams Strained yogurt (unsweetened); 1 Egg

cookpad.japan @cookpad_jp

This recipe was based one I I saw on a Canadian pastry chef's TV program, but I altered it. It is a small serving, but it is rich, extremely satisfying and OK to eat even when you're on a diet.

If you don't use a hand mixer to beat the egg whites, you won't have enough energy to form stiff peaks. Please make sure to strain the yogurt.
Tip: This is delicious combined with fresh fruit. It is fluffy and rich, and it has a soft texture than your everyday mousse. Recipe by LazyHata

This recipe was based one I I saw on a Canadian pastry chef's TV program, but I altered it. It is a small serving, but it is rich, extremely satisfying and OK to eat even when you're on a diet.

cookpad.japan @cookpad_jp

This recipe was based one I I saw on a Canadian pastry chef's TV program, but I altered it. It is a small serving, but it is rich, extremely satisfying and OK to eat even when you're on a diet.

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Ingredients

2 servings

60 gramsBitter chocolate
60 gramsStrained yogurt (unsweetened)
1Egg

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Steps

1

Separate the egg yolk and egg white. Use a hand mixer to briskly whip the egg white until it forms stiff peaks, and leave the egg yolk as-is (it will stick to the bowl if you beat it).
2

Break the chocolate into pieces and melt in a double boiler. Add the strained yogurt and stir well with a whisk, then add egg yolk and combine.
3

Use a whisk in Step 2 instead of a hand mixer, so that the chocolate doesn't fly about. I know this from experience.
4

Add the beaten egg white, and mix with a rubber spatula while scraping the chocolate around the edges. Gently mix so that the specks disappear, but the bubbles do not.
5

Divide the mousse into 2 ramekins, chill in the fridge for 2 hours to solidify, and serve ☆. Don't worry, it won't taste sour at all.
6

Tip: If you are using induction cooktop, you can place the bowl directly on the burner and simply melt the chocolate over low heat. I always do this to save time.
7

Tip: When straining the yogurt, place it into a coffee filter and let it sit overnight. Or, do it in your preferred manner.
8

Tip: If the chocolate hardens in Step 2, immerse it in a hot water bath or put it on top of an induction stove to make it soft and easy to mix.