Greek Yogurt Chocolate Mousse and Strawberry Spinach Salad with Matzo Ball Soup
Chocolate mousse made with creamy Greek yogurt. Lower fat and calories than traditional chocolate mousse. Easy healthy dessert recipe.
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.
Notes
Serve cold. You will also need: Double boiler, spatula, mixing bowl, immersion blender (optional)