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Peppermint Chocolate Greek Yogurt Mousse Recipe

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4.9 from 167 reviews

This Peppermint Chocolate Whipped Greek Yogurt is a creamy, festive dessert combining rich Greek yogurt with whipped heavy cream, infused with peppermint and cocoa powder for a refreshing chocolate-mint flavor. It is light yet decadent, easy to prepare, and perfect for holiday celebrations or anytime you want a cool, fluffy treat.

Ingredients

Base Ingredients

  • 1 1/2 cups plain Greek yogurt (2% or whole fat recommended)
  • 1/4 to 1/2 cup maple syrup (or honey, agave nectar, or granular sugar substitute)
  • 1/4 cup (25g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1/2 to 1 teaspoon pure peppermint extract
  • 1/2 teaspoon pure vanilla extract (optional, but recommended)
  • 1/4 teaspoon fine sea salt

Whipped Cream

  • 1/2 cup heavy whipping cream, cold

Garnishes (Optional)

  • 1/4 cup chocolate chips or shavings
  • Crushed candy canes
  • Fresh mint leaves

Instructions

  1. Gather Ingredients and Tools: Collect all ingredients and prepare a large mixing bowl for the yogurt base.
  2. Prepare Yogurt Base: Scoop 1 1/2 cups full-fat Greek yogurt into the bowl providing a thick, creamy foundation for the dessert.
  3. Add Flavorings: Add 1/4 cup sweetener (adjustable), 1/4 cup unsweetened cocoa powder, 1/2 teaspoon peppermint extract, optional 1/2 teaspoon vanilla extract, and 1/4 teaspoon sea salt to the yogurt.
  4. Mix Base Thoroughly: Use a whisk or rubber spatula to whisk the ingredients vigorously until smooth, smooth, and lump-free with an even brown color. Scrape bowl sides to ensure uniform mixing.
  5. Taste and Adjust: Sample the mixture, increasing sweetness or peppermint extract gradually in 1/4 teaspoon increments until the desired flavor is achieved.
  6. Chill Equipment: Place a clean metal bowl and whisk or mixer attachments into the freezer for 10-15 minutes to ensure cold tools for whipping cream.
  7. Prepare Cream: Remove chilled equipment and pour 1/2 cup very cold heavy cream into the chilled bowl.
  8. Whip Cream: Using a stand mixer, hand mixer, or whisk, whip the cream starting at low speed and increasing to medium-high until medium-stiff peaks form—firm texture but still silky.
  9. Stop Whipping: Stop just before stiff peaks to avoid dry or granular cream.
  10. Lighten Yogurt Base: Fold one-third of the whipped cream gently into the yogurt base to reduce density.
  11. Incorporate Remaining Cream: Fold in the remaining whipped cream using a cut-and-fold motion until combined with no white streaks, taking care not to overmix.
  12. Add Chocolate Garnish (Optional): Gently fold in 1/4 cup chocolate chips or shavings if you want them mixed throughout the dessert.
  13. Portion Dessert: Spoon or pipe the finished mixture into serving dishes or one large bowl and smooth the tops.
  14. Chill for Flavor and Texture: Cover loosely with plastic wrap and refrigerate for at least 1 to 2 hours or overnight to develop mousse-like texture and meld flavors.
  15. Garnish and Serve: Just before serving, top with reserved chocolate chips or shavings, crushed candy canes, and fresh mint leaves for festive presentation.
  16. Store Leftovers: Cover leftovers tightly and refrigerate for 3-4 days; note the texture may soften but flavors remain excellent. Not suitable for freezing.

Notes

  • Adjust peppermint extract gradually as it is very potent and can overpower flavors.
  • Chilling the mixing bowl and whisk is crucial for properly whipping the cream.
  • Do not overwhip the cream to prevent a grainy texture.
  • Folding technique ensures the final mixture remains airy and light.
  • This dessert is best served chilled and does not freeze well.
  • Use full-fat Greek yogurt for optimal creaminess and texture.
  • Optional garnishes add festive flair but can be omitted.

Find it online: https://oliviabakes.com/peppermint-chocolate-greek-yogurt-mousse-recipe/