Stracciatella Mousse
Yields: 4 - 6 servings
This easy dessert has just 5 ingredients and is so quick to prepare. Chill the stracciatella mousse for at least 3 hours until it magically turns airy and foamy!
Ingredients
- 1 cup (240 ml) heavy cream or heavy whipping cream
- 1 1/4 cups (284 g) plain nonfat quark or plain nonfat Greek yogurt (see notes below!)
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon (4 g) vanilla sugar, store-bought or
homemade - 4 ounces (113 g) bittersweet or semi-sweet chocolate, chopped, divided, best quality
Instructions
- In a medium mixing bowl, using a hand mixer fitted with a whisk attachment, whip the heavy cream starting on low and gradually increasing to high speed until medium peaks form.
- Add the quark or Greek yogurt, powdered sugar, and vanilla sugar and whip until smooth.
- Stir in half of the chopped chocolate.
- Divide between 4-6 dessert dishes.
- Top with the remaining chopped chocolate.
- Cover and chill in the refrigerator for at least 3 hours, preferably up to 8 hours or overnight.
Notes
Storage Instructions: Cover and store in the refrigerator for up to 3 days.
Quark: I’ve tested this recipe with plain nonfat Greek yogurt and the result was equal. Full-fat (10%) Greek yogurt may also work. You can also use quark with 10% fat content.
Chill Time: The mousse becomes more foamy the longer it is refrigerated. Theoretically, you can serve it after 30 minutes of chilling, but it won't have the airy and foamy consistency at that point.
For step 1 and 2, you can also use a stand mixer or a hand blender with a whisk attachment.
Adapted from recepten.se.
Did You Make This Recipe?
I'd love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!