White chocolate and greek yogurt crème

Serves: 8-10 - Time:

White chocolate and greek yogurt crème

I didn’t feel that this pudding could be called a mousse as it lacks the necessary lightness which usually comes from beaten egg whites. Instead, it has a velvety texture which is rich but not cloying thanks to the acidity in the Greek yogurt. It is a great pudding to serve to people avoiding raw eggs and what’s more it’s quick and fool proof. I have piped it into mini shot glasses (that I think came from Ikea…) but you could serve it in one big dish. Brandy snaps adorn the crèmes and a few slices of fresh strawberry (or even better -wild strawberries) would be perfect.


  • 2 sheets gelatine (3g)
  • 350g white chocolate, broken up (I recommend Green and Blacks)
  • 50ml milk
  • 500g pot full fat Greek yogurt
  • To serve Brandy snaps and/or strawberries
White chocolate and greek yogurt crème


  1. Put the gelatine in a shallow dish and cover with cold water. Leave to soften for 5 minutes.
  2. Put the chocolate and milk in a saucepan and stir over a very low heat until the chocolate has melted. Immediately take off the heat.
  3. Lift the softened gelatine out of the water and stir into the warm chocolate until dissolved. Leave for about 15 minutes to cool. The chocolate will seize- i.e. harden-if stirred into the (colder) yogurt.
  4. Tip the yogurt into a mixing bowl and beat until smooth. When the chocolate is at blood temperature (when you can’t feel a temperature difference when you dip in your finger) gradually fold it into the yogurt, a couple of spoonfuls at a time. If you like, spoon the crème into a piping bag and pipe into little shot glasses. Alternatively, spoon into a bowl and chill for about 1-2 hours until set. Decorate with brandy snaps and strawberries.
White chocolate and greek yogurt crème