Every summer, my parents and I would fly from home on Maui to see our extended families in South Bend, Indiana and Sacramento, California—places I considered exotic, steeped as I was in tropicalia. I relished thunderstorms, fireflies, the thick, humid heat, and the bounty of summer farmers markets.
Each morning in Indiana, my mother, her sisters, my grandmother and I would sit over bowls full of berries and yogurt and talk about the day to come. We ate simple, real food. My grandmother often had hers with peanut butter toast.
We came together over the beauty of the berry, the simplicity, the wholeness of being related, of eating, of honoring the season.
And then, sometimes, you just really want chocolate with your yogurt and berries.
This is the fastest, richest, and healthiest way I know to get a high dose of chocolate love, protein, probiotics, and all the fresh phytonutrients of the berry.
Welcome to Dark Chocolate Yogurt Mousse.
Ingredients
- ½ cup plain Greek yogurt (you could use regular plain yogurt but I like Greek because it’s thicker and has a higher protein content)
- ¼ cup semi-sweet chocolate chips
- ¼ tsp . vanilla extract or 1/8 tsp. vanilla powder (I’m obsessed with this LAFAZA)
- ½ tsp . melted coconut oil
- 1 tsp . maple syrup
- ½ cup fresh raspberries for garnish
Instructions
- Set up a double boiler with water at a low simmer and add chocolate chips to the top pot, stirring until they melt.
- Or, do like me and risk burning the chocolate chips over a very low flame with a single pot. It’s really easy—too easy—to melt chocolate, and it will quickly turn from a pliable ganache into a weirdly solid mass as it burns.
- SIf you do like me and roll with a single pot over a flame, I recommend elevating the pot just about the lowest flame possible, and stirring the chips constantly as they melt. You can even add the yogurt in as they’re melting. Add in the remaining ingredients.
- Stir continuously until everything is swirly chocolatey deliciously incorporated. Serve in individual bowls and let cool (you can chill—it will harden up quite a bibefore topping with fresh berries.
