Now, Why This Recipe and What Makes It Special?

To get started, this recipe is from Genius Desserts by Food52 and was originally created by Maria Speck. I’m sharing it here because it’s already gluten-free, easy to make, and different from most mousse recipes. No eggs, no whipped cream—just chocolate, milk, and Greek yogurt. That’s it.

I followed the recipe as written, but I did make one small change that made a big difference: I added sugar to the hot milk before pouring it over the chocolate chips. That helped balance out the bitterness from the chocolate and the marmalade. I used dark chocolate chips because that’s what I had on hand. They worked well, though they took a little more effort to melt down.

Letting the hot milk sit over the chocolate for about a minute before stirring made things easier, but even then, I found the chocolate needed a little extra help. If your chips aren’t fully melting, don’t force it—just microwave the bowl for about 10 to 15 seconds and stir again. That usually smooths everything out without overworking it.

Another thing to note is the marmalade topping. It’s intense. Between the bittersweet chocolate, the Grand Marnier, and the marmalade, there’s a lot of bitter going on. I recommend going easy on the dollop, or swapping it with apricot or raspberry jam for something a little more balanced.

For storage, I used a cake container I already had, but any covered container will work. You can also use cling film or silicone lids over each ramekin. In the video, I doubled the recipe to make enough for friends and family, but the single batch below is enough for about four servings.

Ingredient Call-Outs and Swaps

I used dark chocolate chips instead of chopped chocolate. The only real difference was that they took longer to melt. Letting them sit in the hot milk first helped, and the microwave trick was useful. I also added 1½ tablespoons of sugar to the milk while it was heating—just enough to take the edge off without making it too sweet.

Whole milk helps smooth the chocolate, and full-fat or 2% Greek yogurt gives you the right texture. Don’t use nonfat yogurt here. I stuck with Grand Marnier because it blends well with the chocolate, but if you’re not into it, you can swap in orange juice concentrate and a little vanilla instead.

How to Make It Your Own

If you want less bitterness overall, go with semi-sweet chocolate or add a little more sugar. Swap the marmalade for a jam you like—apricot, raspberry, or even fig would work. You can also play around with the liqueur or leave it out entirely. This recipe is easy to portion, so serve it in anything from ramekins to espresso cups. It also doubles well.

Pro Tip:
Chocolate chips are more resistant to melting than chopped chocolate. Let the hot milk sit over them for at least one minute before stirring. If they still don’t melt completely, microwave the bowl for 10–15 seconds and stir again. It smooths out without much fuss.

Summary Notes:

This mousse is easy to make, and the flavor is deep—like a higher-level kind of chocolate. The Grand Marnier adds warmth, and the yogurt gives it body without making it heavy. Adding sugar to the hot milk helps balance the bitterness, especially if you’re using dark chocolate and topping it with marmalade. Chill time is short, and it stores well in the fridge. I doubled it when filming, and it held up perfectly. Try it out, and feel free to share your own version in the comments.