Made with Strained Yogurt: Simple and Rich Chocolate Mousse

1. 1

   Separate the egg yolk and egg white.

2. 2

   Use a hand mixer to briskly whip the egg white until it forms stiff peaks, and leave the egg yolk as-is (it will stick to the bowl if you beat it).

3. 3

   Break the chocolate into pieces and melt in a double boiler.

4. 4

   Add the strained yogurt and stir well with a whisk, then add egg yolk and combine.

5. 5

   Use a whisk in Step 2 instead of a hand mixer, so that the chocolate doesn't fly about.

6. 6

   I know this from experience.

7. 7

   Add the beaten egg white, and mix with a rubber spatula while scraping the chocolate around the edges.

8. 8

   Gently mix so that the specks disappear, but the bubbles do not.

9. 9

   Divide the mousse into 2 ramekins, chill in the fridge for 2 hours to solidify, and serve .

10. 10

    Don't worry, it won't taste sour at all.

11. 11

    Tip: If you are using induction cooktop, you can place the bowl directly on the burner and simply melt the chocolate over low heat.

12. 12

    I always do this to save time.

13. 13

    Tip: When straining the yogurt, place it into a coffee filter and let it sit overnight.

14. 14

    Or, do it in your preferred manner.

15. 15

    Tip: If the chocolate hardens in Step 2, immerse it in a hot water bath or put it on top of an induction stove to make it soft and easy to mix.

* Per serving · 4 servings · Values may vary.