rose petals chocolate mousse, with yogurt and sea salt
Our Valentine's Day edition of an easy-to-make, light dessert that's impossible to mess up and will definitely put you into the V-mood. Our heart desired some romance, so we enhanced the flavour of the mousse with powdered rose petals and topped it with whole pinkish ones.
- 300g dark chocolate [we used 70% cacao] finely chopped
- 150ml milk 1.5%
- 400g Greek yogurt 2%
- 1tsp powdered rhoeco rose petals [use a grinder or a mortar]
- rhoeco rose petals [whole or powdered] and sea salt for the topping
Place the chopped chocolate pieces into a medium bowl. In a saucepan, bring the milk to a boil over medium heat and immediately pour it over the chocolate. Let it sit for 1 to 2 minutes and then stir with a wooden spoon until you have a smooth mixture. Add the teaspoon of powdered rose petals and the yogurt to the chocolate mixture and fold with a spatula until fully incorporated.
Divide into 6 cups and chill for at least 1-2 hours. Serve cold, topped with rhoeco organic rose petals and sea salt.
The absence of raw eggs makes this alternative mousse recipe pregnancy-safe while allowing the rose-flavoured dark chocolate to stand out and tickle your taste buds.