Ingredients:

  • 125g Dark Chocolate Chips, 60% cacao or higher
  • 340g Plain Non-Fat Greek Yogurt, room temperature
  • 25g Dutch-process Cocoa Powder, sifted
  • 45ml Pure Maple Syrup
  • 5ml Pure Vanilla Extract
  • 1/4 tsp Sea salt
  • 120ml Low-fat Whipped Topping
  • 5g Shaved Dark Chocolate
  • 6 Fresh Raspberries

Instructions:

  1. Place the 125g dark chocolate chips in a microwave safe bowl. Heat in 20 second bursts, stirring between each, until glossy and completely liquid.
  2. Push the 25g cocoa powder through a fine mesh sieve into a small bowl. Note: This removes lumps that the yogurt can't dissolve on its own.
  3. Ensure your 340g Greek yogurt is at room temperature. Stir it vigorously with a spoon until it looks smooth and loose.
  4. Whisk the maple syrup, vanilla, and sea salt into the yogurt.
  5. Add one tablespoon of the yogurt mixture into the melted chocolate and stir fast. Note: This equalizes the temperatures so the rest of the yogurt doesn't seize the chocolate.
  6. Pour the chocolate mixture into the remaining yogurt. Use a spatula to fold in large, sweeping motions until no white streaks remain.
  7. Gently fold in the sifted cocoa powder until the color is deep and uniform.
  8. Divide the mixture into 6 small cups or glasses. Tap them on the counter until the tops are level and smooth.
  9. Refrigerate for at least 15 minutes. Wait until the surface is matte and firm to the touch.
  10. Top each Cup with Chocolate Mousse with a dollop of whipped topping, shaved chocolate, and a single raspberry.