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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.
Prep Time2 hrs
Total Time2 hrs
Course: Dessert
Cuisine: Mexican
Servings: 4 smaller servings, or 2 large servings
Author: The Kitchen Prep


  • 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


  • 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.


If you prefer a sweeter mousse, you may want to add another tablespoon or so of brown sugar.