Chocolate mousse

Simply delicious!


  • 4 large eggs (4 whites, 3 yolks)
  • 60ml (¼ cup) sugar
  • 200g (7oz) dark chocolate made from 70% cocoa
  • 10ml (2 tsp) unsalted butter
  • 80ml (⅓) cup of Olympic Krema Plain yogurt


  1. Separate the egg whites from the yolks (keep 3 yolks)
  2. In a bowl, use a mixer to beat the egg whites until it holds soft peaks, and gradually add the sugar until firm. Set aside
  3. Melt the chocolate in a double boiler or in a microwave; once softened, add the butter and then fold in the 3 yolks
  4. Add the yogurt and and mix until homogenous
  5. Let stand to cool off. Do not overwhip or the mousse may be grainy
  6. Gradually fold the meringue into the chocolate preparation, delicately aerating the mixture with a spatula
  7. Once homogenous, pour the mousse into individual cups and chill until ready to serve

Photo credits: Oatbox