The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Mar 18, 2025
I’ve been re-considering some of my favourite desserts recently from a yogurty point of view. Much as I adore cream – both as a topping and as an ingredient in so many yumptious desserts - it seems to be less enamoured with me these days. Especially if our paths cross at the last meal of the day.
The happy end to this story is that I’ve discovered that while live yogurt is not only lighter on the tum it also makes a really convincing case for itself in this classic chocolate mousse recipe. It adds every bit as much flavour and texture as cream AND it allows you to leave the table without feeling like you’ve just eaten a damp tablecloth.
I’ve added cherries to this mousse. Cherries and dark chocolate together taste so classy…….but feel free to add any fruit of your choice if you prefer.
Ingredients for 6 desserts (in small glass tumblers)
100g 100% cocoa solid chocolate (I use Montezuma)
20g butter
1 tsp vanilla essence
10 drops of caramel or butterscotch essence
120ml Greek yogurt. (I used Yeo Valley yogurt for its creamy rather than set consistency)
2 large eggs
3 tsp milled sweetener*
100g defrosted frozen cherries (Leave the fruit unstrained to collect the liquid too)
*Natural sweetener options could include xylitol, erythritol, allulose. I used erythritol brown sugar replacement in this recipe. See
Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Break the chocolate into pieces into an heatproof bowl, add the butter and heat over a pan of simmering water until melted.
Meanwhile separate the eggs into 2 bowls and whisk the egg whites until good and stiff.
To the egg yolks, add sweetener, vanilla essence, caramel essence and 100ml of the Greek yogurt. Blend well.
Once the chocolate and butter has melted, stir together and then add to the egg yolk mix, blending well.
Gently fold in the egg whites with a spatula until fully mixed - trying not to lose the egg white’s lightness as you do.
Keep a cherry back for the top of each mousse.
Then assemble the mousse equally in stages into the tumblers, layering mousse interspersed with cherries and adding some of the cherry juice as you go.
Finally put a spoonful of the remaining yogurt on the top and add a final cherry.
Voila!
