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Dark chocolate mousse with dark chocolate cups

Makes 12 servings


Dark Chocolate Cups

  • 7 oz. 70% dark chocolate, chopped

Dark Chocolate Mousse

  • 9 oz. 70% dark chocolate, chopped
  • 1 cup 1% milk
  • 3 Tbsp. sugar
  • A pinch of salt
  • 2 cups full fat plain Greek yogurt, drained of excess liquid
  • 1 Tbsp. vanilla extract
  • 1 pint raspberries


For the Cups: In a double boiler or in a heat proof bowl over simmering water heat 5.5 oz. chocolate until the thermometer reads 110 degrees. 

Remove from heat and add the remaining 1.5 oz. chocolate. Stir until smooth. Let cool for three to five minutes. 

Fill silicone baking cups less than half full with melted chocolate and rotate to coat sides with chocolate. Pour excess chocolate back into the bowl. Let the baking cups lined with chocolate set for five minutes and then place the cups upside-down on a parchment lined baking sheet.

Place in refrigerator for at least 30 minutes. If the cups are too thin, reheat remaining chocolate and add an addition layer to the cups.

For the Mousse: In a double boiler or in a heat safe bowl over simmering water, whisk together the milk, sugar and salt. Whisk the milk mixture frequently until hot, but not boiling.

Add chocolate to the milk and let sit for one minute. Gently stir with a spatula until the chocolate melts. Remove from heat and continue stirring until smooth and no longer grainy.

In a medium bowl whip yogurt with a fork.

Stir the chocolate again and pour into the yogurt. Add vanilla extract. Use a spatula to fold the chocolate into the yogurt until fully incorporated.

Spoon mousse into chocolate cups and chill for two hours. Top with five raspberries before serving.

Nutrition analysis per serving: 280 calories, 21g fat, 5g protein, 27g carbohydrate, 4g fiber, 35mg sodium

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