Takeaway Strawberry and Yogurt Mousse, or Strawberry & Yogurt Mousse in a Jar

Throughout the years I have posted many versions of this refreshing yogurt mousse, my favourite guilt-free dessert. Apart from yogurt, it usually includes fruits, gelatine and sometimes a thin layer of chocolate ganache. I prepare one batch a week and since I’m the only one who likes yogurt in my house, this way I can enjoy individual portions for several days ahead.

Today I’d like to propose you to make these portions in individual glass jars, the idea I wish I had many years ago… and don’t worry, it’s not my take on the recently fashionable ubiquitous food presentation in jars, but simply a matter of convenience. Actually, jars with lids make excellent takeaway containers and thus allow me to have a delicious refreshing afternoon sweet treat at the office. I have also taken them on car trips and can only imagine how practical they would be on a picnic…

The below recipe is just one of the many variations of this yogurt dessert. If you don’t like it or don’t have all the ingredients, you might like one of these:

Light Yogurt Mousse with Passion Fruit

Unsweetened Strawberry and Blueberry Mousse

Greek Yogurt and Chocolate Mousse with Cherries

Black Currant and Yogurt Mousse

Greek Yogurt Mousse with Canned Peaches

Yogurt Strawberry Mousse with Strawberry Coulis

TIPS: The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller,  powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid. (The whole mousse mixture has more than 500 ml, so the mousse will be firm but not hard as a standard jelly).

You can replace blueberries with strawberry pieces or other fruits, or you can simply skip them!

If you prefer a sweeter ganache, you can add sugar. I never do because even bitter chocolate is sweet enough for me (of course the instant coffee can be replaced with several teaspoons of strong espresso or skipped; I practically always add a pinch of coffee to my chocolate desserts because it enhances the bitter chocolate flavours). The chocolate ganache can be prepared with milk chocolate too.

The mousses keep well in the fridge for several days (up to five days if the fruits are fresh). If you want to serve them for a dinner, you can prepare the mousses a day before and cover with ganache just before the guests arrive. They will be ready after 30 minutes in the fridge.

If your lids are slightly rusty underneath, make a protection layer with cling film or baking paper and then put on the lids. (I sometimes do it because I don’t like the idea of rust leaking into my desserts… though maybe I exaggerate).

Obviously, if you transport this dessert in a jar and plan to eat later, put it into an insulated bag and make sure it doesn’t fall.

If you keep these in the fridge for two days or more, cover them. (Put the lids on the jars if you prepare them in jars). 

Preparation: 10 minutes+ 2 – 3 hours in the fridge

Ingredients (4 portions, or jam jars):

250 g (about 1 cup) unsweetened natural yogurt (you can use also Greek yogurt, which will make this mousse creamier) 

300 g (about 11oz) strawberries (hulled)

4 tablespoons confectioner’s sugar or sweetener (or no sugar if you prefer your mousse to be very tangy)

the amount of gelatin necessary to set 500 ml liquid, see TIPS above (you can use leaves too)

Chocolate ganache:

70 g (about 2.5 oz) good quality chocolate (I have used 72% cocoa chocolate), roughly chopped 

70 ml (about 2.4 fl  oz) natural liquid cream, min. 25% fat (do not use crème fraîche or any thickened cream)

(1/2 teaspoon instant coffee or several teaspoons of strong espresso) 

(3 handfuls of blueberries or other fruits)

Mix the strawberries in a food processor or a blender. Add the sugar and the yogurt (remove the liquid floating on the surface). Mix once more.

Taste and add more sugar if needed.

Dissolve the gelatin in 4 tablespoons warm water (if using leaves, soften them in cold water, squeeze and dissolve also in 4 tablespoons warm water).

In a food processor mix well the dissolved gelatin with the strawberry mixture.

Divide the mousse into serving dishes, (throw some blueberries inside each dish/jar, if using).

Put the mousse into the fridge for 2 -3 hours until it sets.

When the mousses are well set, prepare the chocolate ganache.

Bring the cream to a boil. Put aside.

Throw the chopped chocolate and the instant coffee into the pan and, quickly stirring, dissolve in the hot cream (do not boil the mixture of chocolate and cream!).

Distribute the warm (not hot) chocolate ganache equally among the mousse portions and refrigerate for at least 30 minutes more.

Serve very cold. You can add blueberries or pieces of strawberries on top just before serving.

 

12 thoughts on “Takeaway Strawberry and Yogurt Mousse, or Strawberry & Yogurt Mousse in a Jar

  1. Kelly Mulcair

    Ah yes, certainly remember your tantalizing yogurt desserts and love making these low fuss, easy on the sugar mousses too! Your chocolate ganache sounds dreamy 🙂 I just happen to have a load of cute little mason jars with lids, how perfect. A wonderful portable dessert idea for the office or a summer picnic indeed (it’s currently 38 degrees C in the shade here right now 😀 ice packs for sure!).

    1. Sissi Post author

      Thank you so much, Kelly. I’m crazy about these yogurt desserts… especially in the summer. Since they aren’t very sweet, I often treat them as a snack or even as my breakfast, not necessarily craving sweet treats. It’s a bit like an improved yogurt for me 🙂

  2. Adina

    A guilt free dessert sounds wonderful, I don’t have many of those. 🙂 I think I would like to try the black currant version, I love black currants and they will be in season soon.

    1. Sissi Post author

      Thank you, Adina. The black currant version is delicious, though black currant season is quick, so I always try my best not to miss them!

  3. Eva Taylor

    Your mousse desserts, particularly the yogurt ones are my personal favourites, mainly because I am not a sweet eater either. I adore chocolate with 80% or more cocoa, although it is a little bitter for my husband, How can a European not like yogurt? Particularly one that is presented so beautifully.

    1. Sissi Post author

      Thank you so much, Eva. You are so kind… My husband likes only “serious” dairy products, i.e. all kinds of matured cheese (he is a huge fan, in fact, and a big consumer), but he doesn’t like yogurts, cottage cheese and similar fresh products (even yogurt sauces). I have no idea why…
      These mousses are really a bit like improved versions of a yogurt… Gelatin creates this magical moussy consistency that changes completely an ordinary plain yogurt. It’s especially obvious when I make winter version with passion fruit on top (no fruit mixed with the yogurt).

    1. Sissi Post author

      Thank you, Katerina. We all love Greek yogurt! (Well apart from those who don’t like yogurts at all 😉 )

  4. mjskitchen

    I’m going to make this on Thursday! I have everything for it and it’s perfect for the hot temperatures we’re having. I remember some of these yogurt desserts and now will going back to revisit them. The cherry chocolate one really caught my eye and now with cherries showing up, that might be dessert for next week. Thanks Sissi! I love your easy breezy desserts! And healthy too! YAY!

    1. Sissi Post author

      Thank you so much, MJ. Let me know how it tasted! I hope you have liked it too.

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