Recipe by Maria Speck | Introduction by Food52's Kristen Miglore
Not only is this mousse quicker and more casual to make than the frillier traditional French version, but serious lovers of dark chocolate may also find themselves liking it more. You don’t need to whip cream or egg whites; just simply stir together hot milk and chocolate to make a ganache, then fold in Greek yogurt. The tart yogurt and total absence of cream and eggs let the fruity side of good dark chocolate really break free, for a bright, tangy mousse that won’t make you want to crawl into bed after a few spoonfuls.
The recipe comes from Maria Speck, cookbook author and ancient grain guru, who riffed on a version she spotted in a Greek magazine. In an especially delightful move, Speck tops each cup with a dollop of orange marmalade, which won’t at all remind you of one of those foil-wrapped chocolate oranges. Instead, the bittersweet jelly plays off the more intensely chocolaty notes and the Grand Marnier (and it looks pretty and gem-like on top, too). Of course, if you’re not in the mood for orange, strip this down to the basic mousse and stir in another booze, or garnish with fresh berries or crumbled brittle or halvah, as you like.
6 ounces (170g) best-quality bittersweet chocolate (70% cacao), finely chopped
1/2 cup (125g) whole milk
1 cup (225g) whole or 2% Greek yogurt (don’t use nonfat)
1 to 2 tablespoons Grand Marnier or other good-quality orange liqueur
4 teaspoons orange marmalade
1. Place the chocolate in a medium heatproof bowl. In a small heavy saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate and let sit for 2 minutes. Stir with a spatula or wooden spoon until smooth.
2. In a small bowl, beat the Greek yogurt with a small whisk or a fork until smooth. Using a spatula, fold the yogurt into the chocolate mixture until thoroughly combined and then stir in 1 tablespoon of the Grand Marnier. Taste, and if you’d like a boozier dessert, add the second tablespoon.
3. Spoon the mousse into four small serving cups and refrigerate until firm, at least 1 hour. You can store, covered with plastic wrap, for up to 1 day.
4. Just before serving, spoon a teaspoon of marmalade onto the top of each mousse cup. Serve cold.
Excerpted from Food52's Genius Desserts by Kristen Miglore. Copyright Ten Speed Press, 2018.
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