Posts Tagged ‘Mousse’

White Chocolate-Peppermint Mousse

Friday, December 21st, 2012

DSC_7019(small)In college I had a friend who complained of being a huge money-waster.

She always claimed that through no fault of her own, she’d end up spending money needlessly in spite of her best efforts not to. And she was right; I saw this happen time and time again, despite the fact that she was more than a little tight-fisted, lol. (And I mean that in the nicest way possible, as a statement of fact rather than judgement. She was a great friend!) (more…)

Fudgy Walnut Spread (And so much more!)

Friday, October 26th, 2012

This is the Fudgy Walnut Spread thinned out with a little milk. It’s very ganache-like, and in addition to being a delicious spread, it is also wonderful as a frosting for cupcakes!

Every once in a while I get a really good idea that just seems to fall into my head (usually via a dream…and yes, that really happens, lol), or fall into my lap (usually via a kitchen mishap).

This recipe was sort-of the latter.

It started with a big bag of beautiful walnuts that I received from a lovely blog reader, Letty. (Thank you, Letty…the walnuts are incredible!)


Yogurt Mousse with Honey and Fresh Figs

Sunday, August 19th, 2012

Yogurt Mousse with Honey and Fresh Figs

A while ago a friend of mine was sweet enough to send me a copy of a book he thought I’d enjoy, called Mourad: New Morocan by Mourad Lahlou. My friend knows me well because I swooned over this book the instant I opened it. (more…)

Chocolate Chestnut Creams

Tuesday, November 15th, 2011

I don’t know…it looks a little bit like canned meat…and it doesn’t smell good either, I told my friend on the phone.  I was making dessert, and that’s not a sentence that should ever be said when referencing something sweet. (more…)

Valentine’s Day Menu: Dark Chocolate Mousse

Saturday, February 6th, 2010

This is the final course of our homemade Valentine’s Day meal.  And it really goes out with a bang.  It’s not your typical mousse, since you won’t find any eggs here.  Instead I used Greek yogurt to make it a little healthier (let’s face it, this meal was not light on calories, so we might as well make up for it a little bit ;) ), and also because with this method the dessert is literally made in minutes.  This mousse is so decadent you won’t miss the eggs. 


I’m sending this mousse over to Natasha of 5 Star Foodie for her 5 Star Mousse Makeover!


If you haven’t done so yet, head over to All Through the Year Cheer for our Valentine’s Day event! 


A Note on the Sweetness:  This mousse isn’t overly sweet, so before you serve it make sure to taste it so you can add more sweetener to taste.

img_5694-smallDark Chocolate Mousse


(Yield:  2 to 4 servings)


1 (3.5 oz) good quality semi-sweet chocolate bar (I like to use 60% cacao), chopped

1/2 c heavy cream

7 oz plain Greek yogurt

2 TB honey or other sweetener (or more to taste)

Strawberries for garnish (optional)


Strain the Greek yogurt in the fridge overnight to make it extra thick.  Melt the chocolate either in a double boiler or in the microwave and let it cool slightly.  Whip the cream and in a separate bowl, whisk together the cooled chocolate and honey, and then whisk in the yogurt.  Gently fold the whipped cream into the yogurt mixture, being careful not to over mix (it’s okay if there’s some white spots left).   Serve garnished with strawberries if desired.


Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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