1. Add water to a double boiler. Alternatively, fill a small pot halfway with water and place a heat-safe bowl on top. Bring the water to a boil and add the chocolate to the bowl. Melt the chocolate, stirring often. Set aside and let cool slightly.
2. In a stand mixer with the whisk attachment, combine the cooled melted chocolate, Greek yogurt, cocoa powder, honey, vanilla, and salt.
3. Whip the mixture until smooth and creamy and then portion into containers or jars. Place in the fridge overnight or for at least eight hours. Enjoy!
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is about 1/2 cup.
No Stand Mixer
Use a hand mixer or immersion blender with the whisk attachment.
Thicker Mousse
For a thicker mousse, use full-fat yogurt. Thin if needed with a splash of milk.
Additional Toppings
Berries, coconut flakes, nuts and/or seeds.
No Dark Chocolate
Use chocolate chips instead.