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:
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)
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.