This recipe was created by Maria Speck. I absolutely loved this mousse! The Greek yogurt gives it both tang and richness, while keeping it lactose-free (and egg-free, which is a concern for some). Since my lactose intolerance limits me, I usually don’t have the luxury of choosing the fat content in my Greek yogurt; I used a fat free yogurt, but as I said, it did taste deliciously rich anyway, so don’t worry about that too much. Plus, there’s no added sugar, which is great. The original recipe was supposed to be for 4 small servings, but to me that was 2 servings, so I’m writing down the doubled version below to make 4 actual servings (you could perhaps stretch it into 6 smaller servings if you absolutely had to).
12 oz. good-quality dark chocolate with 70% cocoa content, finely chopped
1 cup lactose-free whole milk
2 Tbsp. Grand Marnier, or other good-quality orange liquor
2 cups lactose-free whole milk Greek yogurt (see above)
2 to 4 Tbsp. of kumquat jam or orange marmalade
Put the chocolate into a medium bowl. Add the whole milk to a small heavy-bottom saucepan and bring just to a boil over medium heat. Pour the hot milk over the chocolate and allow to sit for 1 to 2 minutes. Stir with a spatula or a wooden spoon until you have a smooth liquid, then add the Grand Marnier. If you like a boozy dessert, add a little more (I’m perfectly happy keeping it at 2 Tbsp.).
Spoon the Greek yogurt into a small bowl and beat, using a fork, until smooth. Add the yogurt to the chocolate mixture and fold in, using a spatula, until thoroughly combined.
Spoon the mousse into four small serving cups or bowls and chill until firm, at least one hour. Garnish each serving with jam.