By Karyl Laeving. Updated January 25, 2026. ⭐⭐⭐⭐⭐ from 128 votes
This 3 Ingredient Chocolate Mousse is rich, creamy, and shockingly simple. Made with Greek yogurt, melted chocolate, and natural sweetener, it delivers deep chocolate flavor with a light, spoonable texture that feels elegant yet effortless.
Table of Contents
About This Recipe
What It Is
This is a minimalist chocolate mousse that relies on smart ingredient chemistry instead of eggs or cream. Thick Greek yogurt provides structure and tang, melted chocolate creates richness, and a touch of natural sweetener balances the cocoa.
Why It Works
Warm melted chocolate emulsifies into cold yogurt, creating a smooth, stable mousse as it cools. The proteins in yogurt help the chocolate set without becoming dense or grainy.
When To Make It
This recipe is perfect for weeknight desserts, last minute guests, meal prep treats, or anytime a chocolate craving hits and you want something fast but impressive.
Print3 Ingredient Chocolate Mousse
- Total Time: 1 hour 15 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
This 3 Ingredient Chocolate Mousse is rich, creamy, and no bake. Made with Greek yogurt, melted dark chocolate, and maple syrup (or honey), it sets into a silky spoonable dessert that feels fancy with almost zero effort.
Ingredients
1 cup (240 g) plain Greek yogurt, full-fat preferred
1/2 cup (85 g) dark chocolate chips (60 to 70% cocoa) or chopped dark chocolate
2 to 3 tablespoons (30 to 45 ml) maple syrup or honey, to taste
Instructions
1. Melt the chocolate gently in a heat-safe bowl using a double boiler, or microwave in 20-second bursts, stirring between bursts, until smooth.
2. Let the melted chocolate cool slightly until warm (not hot). If it is steaming, wait another 2 to 3 minutes.
3. Add Greek yogurt to a mixing bowl. Slowly pour in the warm chocolate while whisking constantly until glossy and fully combined.
4. Whisk in maple syrup or honey. Taste and adjust sweetness.
5. Divide into 3 small dessert cups (or 2 larger cups). Smooth the tops.
6. Chill uncovered for 30 minutes, then cover and chill at least 1 hour (or up to overnight) until set. Serve cold with optional toppings.
Notes
Best texture: Use thick, full-fat Greek yogurt.
Avoid grainy mousse: Do not add hot chocolate to cold yogurt. Warm is perfect.
Make it dairy-free: Use thick unsweetened coconut yogurt and chill longer for a firmer set.
Flavor boosts: Add 1/2 teaspoon vanilla extract or a pinch of instant espresso powder.
Storage: Refrigerate covered up to 4 days. Freeze up to 1 month for a frozen mousse texture.
Nutrition is an estimate and will vary by brand of chocolate and sweetener.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14 g
- Sodium: 55 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg
Why You’ll Love It
- Only 3 ingredients, no baking required
- Naturally high protein compared to classic mousse
- Ready in minutes with fridge set convenience
- Elegant enough for dinner parties
- Easy to customize with flavors and toppings
Key Ingredients & Notes
Greek Yogurt
Use plain, full-fat Greek yogurt for the creamiest texture. Low-fat works but produces a slightly looser mousse. The yogurt must be thick. If it looks runny, strain it for 10 minutes first.
Dark Chocolate
Choose 60 to 70 percent cocoa chocolate chips or a chopped bar. This range balances bitterness and sweetness and melts smoothly. Higher percentages work but require more sweetener.
For chocolate science and melting tips, King Arthur Baking offers excellent guidance on handling chocolate properly.
Natural Sweetener
Maple syrup or honey both work beautifully. Maple keeps the flavor neutral and smooth. Honey adds floral notes. Adjust based on chocolate strength and personal taste.
How to Make 3 Ingredient Chocolate Mousse
Step 1: Melt the Chocolate
Place chocolate in a heat-safe bowl. Melt gently using a double boiler or microwave in 20-second bursts, stirring each time. Stop when smooth and glossy. Let cool slightly until warm but not hot.
Temperature cue: Warm to the touch, not steaming.
Step 2: Mix With Yogurt
Add Greek yogurt to a mixing bowl. Slowly pour in the melted chocolate while whisking constantly. This prevents seizing and ensures a silky texture.
Visual cue: The mixture should turn uniform, glossy, and thick like pudding.
Step 3: Sweeten
Add maple syrup or honey. Whisk well and taste. Adjust sweetness gradually.
Step 4: Chill
Spoon mousse into serving cups. Chill uncovered for 30 minutes, then cover and chill at least 1 hour.
Final texture: Firm yet spoonable with a creamy, mousse-like set.
Pro Tips for Success
- Never add hot chocolate to cold yogurt. This causes graininess.
- Whisk continuously while combining for a smooth emulsion.
- Use a rubber spatula to scrape the bowl fully. Chocolate hides.
- Chill longer for a firmer dessert texture.
- For extra silkiness, briefly blend with an immersion blender.
- Taste before chilling. Sweetness dulls when cold.
- Serve slightly chilled, not ice cold, for best flavor.
Variations & Substitutions
Dairy-Free
Use thick coconut yogurt. Chill longer for structure.
Extra Chocolate
Add 1 tablespoon cocoa powder sifted into the yogurt.
Vanilla Chocolate
Stir in ½ teaspoon vanilla extract.
Espresso Chocolate
Add ¼ teaspoon instant espresso powder to melted chocolate.
Lower Sugar
Use very dark chocolate and reduce sweetener to 1 tablespoon.
For another no-bake chocolate idea, try these No-Bake Brownie Bites (Fudgy & Healthy) on Flavor & Recipes.
Serving & Storage
Serving Ideas
- Top with berries or shaved chocolate
- Add a dollop of whipped coconut cream
- Sprinkle with sea salt for contrast
Pair this with Strawberry Protein Yogurt Bark (3 Ingredients!) for a balanced dessert spread.
Storage
- Refrigerator: Store covered up to 4 days
- Freezer: Freeze up to 1 month for a frozen mousse texture
- Reheating: Not recommended
Conclusion
This 3 Ingredient Chocolate Mousse proves that simplicity can still feel luxurious. It is fast, foolproof, and endlessly adaptable. If you make it, leave a rating, share a comment, and tag your photos. Do not forget to subscribe to the Flavor & Recipes newsletter for more easy, high-protein desserts.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt is too thin and will not set properly. If needed, strain it through cheesecloth until thick.
Why did my mousse turn grainy?
The chocolate was too hot or added too quickly. Always let chocolate cool slightly and whisk constantly.
Is this mousse healthy?
It is higher in protein and lower in sugar than classic mousse, especially when using dark chocolate. Healthline has great insight into the benefits of dark chocolate.
Can I make this ahead of time?
Yes. This mousse is ideal for make-ahead desserts and actually improves after chilling overnight.
Does this taste like yogurt?
No. The chocolate fully masks the tang when balanced correctly with sweetener.
