Culinary Institute of America
Chocolate Yogurt Mousse
Yield: 10 mousses
pound nonfat yogurt
ounces dark chocolate
ounces Dutch cocoa powder
ounces egg whites
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
135°F 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.