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Lighter chocolate mousse made with 0% fat Greek yoghurt served with berry compote; still delicious & chocolatey, but better for you

Light, Greek Yoghurt Chocolate Mousse With Berry Compote

Serves 4-6
Author Domestic Gothess


Light Chocolate Mousse

  • 1 sheet of leaf gelatin (or two for a firmer set)
  • 100 ml (⅓ cup + 1tbsp) milk (I used full fat)
  • 1 tbsp cocoa powder
  • 125 g (4oz) dark chocolate, finely chopped
  • 1 tsp vanilla extract
  • 200 g (7oz) 0% fat thick greek yoghurt (I used Fage/Total, or you could use Skyr)
  • 2 egg whites
  • 1 tbsp canderel sugary (or 2tbsp sugar)

Cherry & Blackberry Compote

  • 125 g (4oz) cherries (frozen is fine)
  • 125 g (4oz) blackberries (frozen is fine)
  • 2 tbsp water
  • 1-2 tsp canderel sugarly (or sugar), to taste



  • Place the gelatin in a bowl of cold water, making sure that it is submerged and set aside for five minutes to soften. Meanwhile, melt the chopped chocolate either in short bursts in the microwave, or in a bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water.
  • Whisk together the milk and cocoa powder in small pan, heat until steaming and just starting to bubble around the edges, don't let it boil. Remove from the heat, squeeze the excess water out of the gelatin, add it to the milk and whisk until smooth.
  • Pour the hot milk into the chocolate and stir until smooth; allow to cool for a couple of minutes then mix in the yoghurt and vanilla extract.
  • Whisk the egg whites until soft peaks form, add the canderel sugarly (or sugar) then continue to whisk until the egg whites are stiff and glossy. Fold half of the egg whites into the chocolate mixture, then the other half. Divide the mousse between four to six glasses/jars/teacups and refrigerate overnight or for at least a couple of hours until set.

Berry Compote

  • Place the cherries, blackberries, water and sugar to taste in a small pan, bring up to the boil and simmer for 5-10 minutes until the fruit has softened. Remove from the heat, adjust sugar to taste, leave to cool then refrigerate until cold, it will thicken a little as it cools.
  • To serve, top the mousse with a spoonful of the berry compote, and maybe a dollop of whipped (coconut) cream!