Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Lovers Greek Yogurt Chocolate Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 31 reviews

  • Author: Amina
  • Total Time: 2 hours 0 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Indulge in this decadent Chocolate Lovers Greek Yogurt Chocolate Mousse Cake that combines a rich walnut and date crust with a creamy, luscious chocolate mousse made from Greek yogurt and whipped cream. Topped with a silky dark chocolate ganache and optional chopped pistachios for a delightful crunch, this no-bake cake is perfect for chocolate enthusiasts looking for a sophisticated dessert with a hint of wholesome ingredients.

Ingredients

Crust

  • 1 cup raw walnuts
  • 1/2 cup raw unsweetened coconut flakes
  • 1 1/2 cups pitted dates (about 10 ounces, packed)
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • Pinch of flaky sea salt

Mousse

  • 1 cup heavy cream
  • 1 1/2 cups plain whole milk Greek yogurt
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • 1-2 tablespoons honey
  • 2 teaspoons vanilla extract

Ganache & Topping

  • 3/4 cup full-fat canned coconut milk or heavy cream
  • 5 ounces dark chocolate, chopped
  • Chopped pistachios (optional, for topping)

Instructions

  1. Prepare the crust: In a food processor, combine the walnuts, coconut flakes, dates, cacao powder, and sea salt. Pulse for about 5 minutes until the mixture is finely ground and forms a ball. Press this mixture firmly into the bottom of an 8-9 inch springform pan, making sure it is packed tightly and evenly.
  2. Make the mousse: Using a stand mixer fitted with a whisk attachment or a hand mixer, whip the heavy cream until stiff peaks form. Carefully fold in the Greek yogurt with a spatula to maintain the mousse’s light texture. Add the cacao powder, honey, and vanilla extract, then gently stir until the mousse is creamy and well combined. Spread the mousse evenly over the prepared crust layer. Cover and refrigerate for 1 1/2 hours to set.
  3. Prepare the ganache: In a microwave-safe bowl, combine the coconut milk (or heavy cream) and chopped dark chocolate. Microwave in 30-second intervals on high power, stirring thoroughly after each interval until the chocolate is fully melted and smooth. Allow the ganache to cool for about 5 minutes before pouring it evenly over the mousse layer. Sprinkle with chopped pistachios if using. Chill the cake for an additional 30 minutes or until ready to serve.
  4. Serve the cake: Run a knife around the inside edge of the springform pan to loosen the sides. Carefully release the cake from the pan, slice, and serve chilled for a rich, creamy chocolate dessert experience.

Notes

  • This cake requires refrigeration to set properly and maintain its texture.
  • Ensure the dates are soft and pitted for easier processing in the crust.
  • You can substitute honey with maple syrup for a vegan-friendly option.
  • Use good quality dark chocolate (at least 70% cacao) for the ganache for a rich flavor.
  • Chopped pistachios add a nice crunchy contrast but are optional.
  • To prevent cracking, avoid heating the ganache too aggressively in the microwave.
  • Allow the cake to come to room temperature for about 10 minutes before serving to enhance flavors.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-lovers-greek-yogurt-chocolate-mousse-cake-recipe/