Cherry Berry Yogurt Mousse in Chocolate Nest

A Valentine's day special! Surprise your loved ones with this no bake Greek yogurt mousse. A tasty, healthy and an easy to make dessert for any occasion. Make ahead to make a regular meal extra special with this dessert. Just 3 main ingredients is all you need to make this decadent.


Tried my chocolate nest using steel moulds but they broke while removing them. However, the plastic water bottles tend to shrink when it gets cold and it's easy to slide the chocolate nest out. These bottles are slightly squeezy to gently loosen and slide the chocolate out.


Making the chocolate nest requires time, but the mouse can be prepared in a jiffy. You may opt just the mouse and pour it into a mould and set it. 

If you want to make from scratch, use unflavored greek yogurt, frozen fruit of your choice, vanilla extract and honey/agave to sweeten the yogurt.  Agar agar can be replace with gelatine powder.
Start whipping to wow your loved ones :)


PREP TIME
cook TIME
Set TIME

Category: Dessert
Cuisine: International
Level: Easy
Serves: 4


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 240
% Daily Value *
Total Fat 10 g15 %
Saturated Fat 6 g28 %
Monounsaturated Fat 0g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 4 mg0 %
Potassium 150mg4 %
Total Carbohydrate 33g11 %
Dietary Fiber 3 g11 %
Sugars 11 g
Protein 12 g24 %
Vitamin A0 %
Vitamin C10 %
Calcium1 %
Iron6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Semi-sweet Chocolate chips - 3/4 - 1 cup
2. Greek yogurt Cherry flavored - 3 (5.3 oz each)
3. Gelatine powder - 1 pack (7 grams) or Agar agar
4. Water - 100 ml (cold) + 1 tablespoon (hot)
5. Fresh berries (Blueberry/ Strawberry/ Cherry) 
6. Mint leaves for garnish - optional

Tools required:
1. Piping bag or ziplock
2. Parchment paper
3. Small plastic bottle -2 (like disposable water bottle)
4. Hand blender
5. Cling wrap (optional)
DIRECTIONS

For chocolate decoration:



1. Cut 4 rectangular parchment paper according to the size of your bottle and your desired height. I made my chocolate nest about 4 inches tall. Cut 4 pieces of the rectangular paper to tape 2 around the bottles (one each) and 2 for chocolate pattern. 


2. In a clean and dry microwaveable glass or pyrex bowl drop in your semi-sweet chocolate chips. Microwave for 20 seconds (or less only) and give it a stir. Repeat again for another 20 seconds until 90% of the chocolate is melted. Remove and keep stirring to melt the remainings with the existing heat. You may use double broiler method to temper the chocolate but this is easy and quick. 


3. Once the chocolate melts completely, let is cool for a min or two (to room temperature for the ziplock to hold well) to transfer to piping bag or ziplock like I did. You may place the ziplock or the piping bag in a tall glass and open up the bag to hold onto the glass rim for easy transfering.


4. Now is the time to pipe the chocolate on the parchment paper. First draw a rectangle along the edge and connect them with circles big and small or lines like a checker pattern or angled as you wish. Make sure the piping is thick or more lines or circles can hold the chocolate well. 



5. Leave it untouched for about 10-20 minutes. Gently touch with your finger to check it the chocolate doesn't stick to your finger at the sametime it shouldn't dry completely. 


6. Now carefully wrap this chocolate pattern along with its paper as a second layer around the parchment taped on the bottle as mentioned in the direction 1. leave until set. You may gently press the seams now or pipe with little chocolate to connect after you remove. 


7. Carefully peel off the outer parchment paper and slide off the chocolate. Now the chocolate nest is ready.



For cherry berry yogurt mousse:


1. In a bowl add 100 ml of cold water and sprinkle the gelatin and set aside for 5 mins to bloom. Add 1 tablespoon of hot water to dissolve completely. If using agar agar please follow the directions on the box.

2. Transfer the 2 fruit flavored yogurt to medium sized bowl. Mix with the gelatin mixture and leave it for approximately 3 minutes as the cold yogurt along with gelatin will quickly thicken.  This prevents the mousse to leak from sides. 


3. Spoon or pipe the mousse into the chocolate nest and place it in the refrigerator immediately to set for 4-6 hours*. Garnish with more fresh berries and serve cold. 

NOTES AND TIPS

* If your mousse tends to ooze out once you transfer, immediately wrap it with cling wrap and secure it well. 

* Pipe your chocolate thick with a larger opening or make the pattern closer to prevent from breaking. Do not allow the pattern to dry completely in order to wrap it around your mould.


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