Chobani Chocolate Mousse.

It’s National Chocolate Mousse Day!!!  Now that’s a reason to celebrate 🙂  I made a healthier version so a bit less guilt involved & tons of flavor.  Kids to adults all loved it and cleaned their ramekins clean.

Ingredients (All at room temperature):

1 c of 2% Chobani low fat plain yogurt
2 tbl of good quality cocoa powder
2 tbl of honey
2 egg whites
3 tbl of sugar

In a mixing bowl add the Chobani, cocoa powder and honey.  Combine well and set aside.

In your stand mixer, with the whisk attached, add the egg whites and start whisking at a high speed.  After about 1 minute stream the sugar down the side of the bowl slowly while the mixer is still whisking.  You will continue until soft peaks are formed (the eggs whites are a bit loser but do hold vaguely hold their shape when the whisk is dipped into the yolk mixture and pulled up).  I hope that makes sense 🙂

Then you will slowly fold the egg white mixture into your chocolate mixture.  Gently mix by folding the batter over and over.  Avoid over mixing.  Stir carefully.  Spoon the mixture into individual ramekins or wine glasses etc. and refrigerate for 3-4 hours prior to serving.

Top with nuts, berries or mini chocolate chips (as my daughter did).  Enjoy!

— Knead to Cook

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