You catch the smell through the steam vent and suddenly you are starving. It's that rich chocolatey scent mixed with something fruity and fresh. Your pressure cooker is doing its thing, and you remember why this kinda combo always works for you.
You recall the last time you tried to make mousse without Greek yogurt. It was good, but this thicker, tangier version just hits different. It's creamy and smooth, but not too heavy, and you feel the ease of getting it done right in your cooker.
Then there's the strawberry spinach salad waiting for you, fresh and crisp under the handled lid. Alongside, maybe some homemade matzo ball soup simmering quietly, the broth rich with flavor. And don't forget the chickpeas-soaked and tender, ready to become falafel that's crunchy outside and soft inside. The whole meal is like a little kitchen adventure.
Why This Recipe Works Every Single Time
- The sealing ring locks in all that steam, keeping moisture perfect for the mousse and falafel batter.
- Pressure build happens just right, tender pull signals are clear for checking chickpeas and matzo balls.
- Using Greek yogurt adds creaminess without weighing down the chocolate mousse.
- Quick release keeps you from overcooking, especially the delicate spinach in the salad step.
- Simple ingredients that blend well together without fuss.
- Steam cues let you know exactly when everything is tender and ready to go.
- This combo is flexible-you can swap flavors or add extras, and it still turns out great.
What Goes Into the Pot Today
- 9 ounces chopped dark chocolate (70% cacao works best)
- 1 cup lowfat milk (don't use nonfat, it won't be creamy enough)
- 3 tablespoons sugar (feel free to add more if you like it sweeter)
- Pinch of salt
- 2 cups whole milk Greek yogurt (get the thick kind, Fage's my fave)
- 1 tablespoon Amaretto or Grand Marnier (optional, but it's a nice touch)
- Fresh spinach leaves for the salad
- Ripe strawberries, sliced thin
- Matzo ball soup mix (or basic ingredients like matzo meal, eggs, and chicken broth)
- Dry chickpeas for soaking and cooking
Your Complete Cooking Timeline
Step 1. Start with the chocolate. Melt it in a heatproof bowl over simmering water. Stir it slow until smooth, then take off the heat to cool a bit.
Step 2. While that's happening, whisk together the lowfat milk, sugar, and pinch of salt in a separate bowl. Keep whisking till sugar's all dissolved good.
Step 3. Combine the cooled chocolate with your milk mixture. Stir gently till smooth and creamy.
Step 4. Time to stir in the Greek yogurt. Fold it in carefully so that smooth texture doesn't get chunky. If you're using the Amaretto or Grand Marnier, add it now and fold again.
Step 5. Spoon the mousse into little dishes, then pop 'em in the fridge. You gotta let it chill for at least 2 hours so it sets right.
Step 6. Meanwhile, get your chickpeas soaked ahead of time for best results. Use pressure cooker with sealing ring on, bring to pressure build for chickpeas. Quick release when tender pull tells you they're soft. You can also pressure cook your matzo ball soup last, watching for steam cues to know when soup and balls are ready. Freshen up salad toward the end so spinach stays crisp.
Smart Shortcuts for Busy Days
- Soak chickpeas overnight, that way pressure cooking takes way less time and you get perfect tender pull.
- Prep chocolate and milk mix in advance; just fold in yogurt and chill when you're ready to serve.
- Buy pre-washed spinach and pre-sliced strawberries for your salad to keep things speedy.
When You Finally Get to Eat
The first spoonful of that mousse is luscious. The dark chocolate melts slow on your tongue, silky but not too sweet.
Then you grab a fork for that strawberry spinach salad full of fresh crunch and bright fruity pops that kinda balance out the rich mousse perfectly.
The matzo ball soup is warm and soothing, with broth that's deep in flavor and soft dumplings that almost melt when you bite.
And the falafel? Crunchy on the outside, tender and fragrant on the inside. You remember why this whole meal stuck with you despite the fuss.
How to Store This for Later
Mousse keeps best in airtight containers in the fridge. Should stay yummy for 3 to 4 days if you're careful.
Store leftover salad components separately so spinach stays crisp and strawberries don't get mushy.
Sip your matzo ball soup in sealed jars or bowls. It's fine in the fridge about 3 days, but reheat gentle to keep matzo balls from falling apart.
Cooked chickpeas and falafel freeze well. Pop chickpeas in freezer bags and falafel on trays before bagging so they don't stick together.
Your Most Asked Questions Answered
- Q: Can I use nonfat milk for the mousse?
A: You really wanna avoid it. Nonfat just won't give that creamy texture that lowfat or whole milk does. - Q: How long should I soak chickpeas before pressure cooking?
A: Overnight soaking is best, about 8 to 12 hours. If you forget, you can do a quick soak by boiling for 5 minutes and resting for an hour. - Q: What if I don't have Amaretto or Grand Marnier?
A: Totally fine to leave it out. It's just for a little extra flavor, mousse will taste great without it. - Q: Can I make the mousse ahead of time?
A: Yep, making it and chilling for a few hours or overnight works perfectly. - Q: How to know when chickpeas are done in the pressure cooker?
A: You're looking for a tender pull, soft but not mushy. Quick release helps stop cooking right when they're perfect. - Q: Can I freeze cooked falafel?
A: Yeah, definitely. Freeze on a tray first so they don't stick, then bag up. Reheat in oven or air fryer for best crunch.
For more delicious recipes that make use of your pressure cooker for perfect results, check out related recipes like Irish Beef and Guinness Stew or Caramel Coffee Cinnamon Rolls.
Greek Yogurt Chocolate Mousse and Strawberry Spinach Salad with Matzo Ball Soup
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main ingredients
- 9 oz Dark chocolate 70% cacao works best
- 1 cup Lowfat milk don't use nonfat, it won’t be creamy enough
- 3 tablespoons Sugar feel free to add more if you like it sweeter
- Pinch Salt
- 2 cups Whole milk Greek yogurt get the thick kind, Fage’s my fave
- 1 tablespoon Amaretto or Grand Marnier optional, but it’s a nice touch
Instructions
Instructions
- Start with the chocolate. Melt it in a heatproof bowl over simmering water. Stir it slow until smooth, then take off the heat to cool a bit.
- While that’s happening, whisk together the lowfat milk, sugar, and pinch of salt in a separate bowl. Keep whisking till sugar’s all dissolved good.
- Combine the cooled chocolate with your milk mixture. Stir gently till smooth and creamy.
- Time to stir in the Greek yogurt. Fold it in carefully so that smooth texture doesn’t get chunky. If you’re using the Amaretto or Grand Marnier, add it now and fold again.
- Spoon the mousse into little dishes, then pop ‘em in the fridge. You gotta let it chill for at least 2 hours so it sets right.
- Meanwhile, get your chickpeas soaked ahead of time for best results. Use pressure cooker with sealing ring on, bring to pressure build for chickpeas. Quick release when tender pull tells you they're soft. You can also pressure cook your matzo ball soup last, watching for steam cues to know when soup and balls are ready. Freshen up salad toward the end so spinach stays crisp.
