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.
Prep Time2 hourshrs
Total Time2 hourshrs
Course: Dessert
Cuisine: Mexican
Servings: 4smaller servings, or 2 large servings
Author: The Kitchen Prep
Ingredients
1cupheavy cream
¼cupsemi-sweet chocolate chips
2tablespoonsbrown sugar*
¼teaspooncinnamon
½teaspoonvanilla extract
½cupStonyfield 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.