Chocolate Mousse with FAGE Total

Where luscious meets light.


3 ¼ oz. milk
1 shot of espresso coffee
2 tsp. honey
¾ cup FAGE Total, FAGE Total 2%, or FAGE Total 0%
9 oz. dark chocolate, chopped
3 ¼ oz. heavy cream
¼ cup powdered sugar
1 vanilla bean, sliced and seeds extracted (or 1 tsp. vanilla extract)

  1. In a saucepan, bring the milk and coffee to a boil while stirring continuously.
  2. Remove from heat and add the honey, the FAGE Total and the chocolate.
  3. Stir continuously until the chocolate melts completely, and then let the mix cool slightly.
  4. In a large mixing bowl, beat the heavy cream together with the sugar and the vanilla seeds or extract to obtain a light whipped cream.
  5. Gradually add in the chocolate mixture, mixing until smooth.
  6. Pour the mousse into small bowls and refrigerate until set, about a few hours.