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    Chocolate and vanilla mousse pots

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    Chocolate and vanilla mousse pots

    • Preparation time: 10 minutes, plus 4 hours chilling
    • Cooking time: 5 minutes
    • Total time: 15 minutes, plus 4 hours chilling

    Serves: 4


    100ml whole milk
    1 heaped tsp instant coffee
    200g dark chocolate (70% cocoa), roughly chopped
    450g Organic Greek Style Vanilla Yogurt
    12 fresh raspberries


    1. Heat the milk and coffee in a small saucepan until steaming. Take off the heat, add the chocolate and leave for 1 minute, then stir to combine. Stir in 2-3 tbsp just-boiled water from the kettle until the mixture is smooth and glossy.

    2. Tip 350g vanilla yogurt into a mixing bowl and use a balloon whisk to whisk in the chocolate mixture until combined. Divide between 4 glasses, coffee cups or ramekins. Chill in the fridge for a minimum of 4 hours or ideally overnight.

    3. To serve, spoon the remaining yogurt over the top of the mousse and arrange the fresh raspberries on top. 

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    This recipe appeared in Waitrose Health, Spring /Summer 2019 issue


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