2 cups Cyclops Thick & Creamy yoghurt, at room temperature
2 tbsp cocoa powder
2-3 tbsp pure maple syrup (to taste)
1 tsp vanilla paste
125g 72% dark chocolate, melted and cooled to room temperature
⅔ cup cream
Pinch of fine sea salt
To Serve (optional): Extra yoghurt or lightly whipped cream, Fresh Raspberries, Mint Leaves, Finely chopped dark chocolate
Instructions:
In a mixing bowl, whisk together the yoghurt, cocoa powder and maple syrup until smooth and glossy.
Gently fold the cooled melted chocolate into the yoghurt mixture, making sure the yoghurt and chocolate are at a similar temperature to prevent the chocolate from seizing. Stir in the cream and a pinch of salt.
Using a hand beater, whip the mixture for 1-2 minutes until slightly thickened, light and airy. Avoid over-beating so it remains smooth and fluffy.
Spoon the mousse into four glasses or jars. Chill for at least 30 minutes if you prefer a firmer texture, or serve immediately for a softer, more spoonable mousse. To finish, top with a dollop of yoghurt or whipped cream, and optionally scatter with raspberries, mint leaves, and chopped chocolate.
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