Less Sugar Triple Chocolate Mousse

Happy Monday, all!  The perfect Monday treat: triple chocolate mousse.  Though this is a version you can feel far less guilty on eating.  Oh man, is this decadent and delectable.  Dont take my word for it though.  Try it out yourself, its a cinch to whip up.

Its gluten/grain-free, and with way less sugar than usual mousse recipes.


-About 2 cups of heavy whipping cream

-Honey, to taste

-Cocoa powder (I like Hershey’s dark)

-One 4 ounce bar of Godiva bittersweet chocolate, melted

-Vanilla extract

-Greek yogurt (about 1/3 cup)

Note: for this recipe, I didn’t do any exact measurements.  More of a winging it situation.  Thus, I wouldn’t worry too much about being precise.  Here are roughly the approximations you will want, as well as, how to make it:

  1. Beat, with an electric mixer (on medium-high), the heavy cream.  It will take 5-7 minutes to begin forming stiff peaks (aka, become whipped cream).  Do not overbeat it though.  Once it has the texture of whipped cream, stop beating.
  2. Add in a few spoonfuls of honey, as well as 1 tablespoon of vanilla extract.  Beat just enough to incorporate those ingredients.  Then taste.  If not quite sweet enough, add a bit more honey.
  3. Now, divide the whipped cream into three separate bowls.  One bowl will remain plain whipped cream.  The other two will be transformed into chocolate versions.  Thus, set one of the bowls aside (this one will stay as just plain whipped cream).
  4. In bowl #2, add about 1/3 cup of cocoa powder, 3-4 more tablespoons of honey, and a heaping spoonful of Greek yogurt.  Beat until incorporated.  Taste.  If more sweetness if needed, add a bit more honey.  Once bowl #2 of the Greek yogurt chocolate mousse layer is finished, set aside.
  5. For bowl #3, melt the 4 ounce Godiva chocolate bar in the microwave on medium heat (be careful not to burn it.  I recommend heating for 1 minute, then stirring, then maybe one more minute and it should be done).  Pour this melted chocolate into bowl #3 of the plain whipping cream.  You could add in a couple tablespoons of cocoa powder too if you wished, as well as 1-2 more tablespoons of honey.  Beat until all ingredients are incorporated.  Taste.  Assuming its yummy, you are good to go!
  6. Now, layer the different mousses in a bowl, cup, whatever suits your fancy.  I put a gluten-free chocolate sandwich cookie on the bottom, as well as one in the middle.  Optional of course.

You can dig in now if you like, or let the mousse chill for a couple hours, and even overnight.  This will stay good for 3-4 days.

This recipe makes 3 sizable mousses, possibly even 4.

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