Mexican Chocolate Yogurt Mousse Cups
This recipe for Mexican Chocolate Yogurt Mousse Cups is a tribute to my dear Abuela, who LOVED Mexican Chocolate. This rich, light dessert has all the best flavors of cinnamon and chocolate.
Servings: 4 smaller servings, or 2 large servings
Ingredients
- 1 cup heavy cream
- ¼ cup semi-sweet chocolate chips
- 2 tablespoons brown sugar*
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ cup Stonyfield Whole Milk Greek Yogurt
- Optional: Chocolate shavings for sprinkling
Instructions
- Heat heavy cream in a small saucepan over medium heat until steam begins to rise. Add semi-sweet chocolate chips, brown sugar and cinnamon; whisk until the chocolate has melted and the brown sugar has dissolved.
- Remove from heat and whisk in vanilla extract.
- Pour into a heat-proof container and allow to cool before covering and refrigerating until chilled, about 2 hours.
- Once the mixture has chilled, pour it into a large bowl {or the bowl of a stand mixer} and beat until the it is light and fluffy.
- Carefully fold in the yogurt, a bit at a time until the mixture is uniform and smooth.
- Spoon into individual serving cups. Keep refrigerated until ready to serve. Top with chocolate shavings before serving if desired.
Notes
If you prefer a sweeter mousse, you may want to add another tablespoon or so of brown sugar.