This past weekend was the Victoria Day long weekend which meant I had extra time to catch up on sleep, running, laundry and all those things I normally don’t have time for during the week. I went for a massage and then an impromptu pedicure with my friends Matt and Dawn. I couldn’t convince Matt that he’d be pretty in pink but hey at least the three of us will have the best looking feet for beach volleyball next Friday. Afterward we went for lunch and hit the local wing joint. I haven’t had wings in about a year. They were sooo good! And naturally after a lunch like that, the conversation turned to dessert. Even though Saturday is my food cheat day, I just couldn’t. I knew I had a container of Greek yogurt at home and it got me wondering whether I could use it to make a somewhat healthy dessert. 
This recipe for a yogurt chocolate mousse caught my eye. It seemed easy enough and I have all of the ingredients at home.  I liked that I could use my Greek yogurt and a bit of dark chocolate in this normally decadent dessert. The texture isn’t quite the same as a real chocolate mousse but I like that you get in a good dose of protein and the health benefits from eating dark chocolate. So if you’re looking for a dessert idea and something to do with that extra Greek yogurt you have sitting in the fridge, this is the recipe for you.

Question of the day: How do you like spending your long weekends? What are some of your favorite things to do on the weekend?

Chocolaty Yogurt Mousse

Ingredients:

• 150 mL whipping cream 35%
• 200 g plain Greek yogurt
• 100 g dark chocolate
• 1 tablespoon confectioners’ sugar
• 1 package powdered gelatin (7 grams)
• 1 egg white, room temperature
• Raspberries and mint for garnish (optional)

Directions:

• Measure out the whipping cream, place into mixing bowl and begin to mix with the whisk attachment. Add sugar just before the cream begins to forms stiff peaks. Be careful not to over mix. Refrigerate when done.
• Using a double boiler, melt the dark chocolate and allow to cool slightly.
• Prepare gelatin according to directions on the package.
• Beat the yogurt and gelatin at a medium high-speed for approximately 3-5 minutes.
• Fold melted chocolate into the yogurt and gelatin mixture.
• Next, fold in the whipped cream.
• Beat egg white until stiff peaks form and fold into mixture.
• Refrigerate mousse for at least two hours and garnish with mint and raspberries before serving.

Recipe notes: The mousse has a slightly tart taste to it because it uses yogurt and dark chocolate.  For a sweeter taste, you could use milk chocolate and add extra sugar to your whipping cream. Be sure to chill your mixing bowl and whisk in the fridge or freezer before making your whipped cream. I used Liberté Greek yogurt which has 18 g of protein per serving and Green & Black Organic 70% dark chocolate bar.

(Source: Liberté Recipes)