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Culinary Institute of America



Chocolate Yogurt Mousse

Yield: 10 mousses

   1 pound nonfat yogurt
   2 ounces dark chocolate
   1½ ounces Dutch cocoa powder
   7 ounces egg whites
   3½ ounces sugar

Drain the yogurt in a cheesecloth-lined sieve in the refrigerator for 24 hours. Bring the yogurt back to room temperature.

Melt the chocolate in a stainless-steel bowl over hot water. Combine the chocolate with the yogurt. Sift the cocoa powder twice. Fold the cocoa into the yogurt mixture and warm over hot water.

Combine the egg whites and sugar in a stainless-steel bowl. Heat to 135F over simmering water. Remove from the heat and beat until the whites form medium peaks. Fold the meringue into the yogurt mixture and shape as desired. Chill until firm, about 4 hours.


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