Peppermint Chocolate Whipped Greek Yogurt Recipe
Peppermint Chocolate Whipped Greek Yogurt is a delightful treat for dark chocolate lovers, combining rich cocoa and refreshing peppermint with creamy Greek yogurt. Naturally sweetened with maple syrup and packed with 7 grams of protein per serving, this easy-to-make whipped yogurt dessert satisfies chocolate cravings with a light, mousse-like texture that can be enjoyed immediately or chilled for enhanced creaminess.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 5 servings
- Category: Dessert
- Method: Whisking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 1/2 cups plain Greek yogurt (2% or whole fat)
- 1/2 cup heavy whipping cream
- 3–4 tablespoons maple syrup (3 for normal sweetness, 4 if you like it sweeter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3 tablespoons unsweetened cocoa powder (Dutch-process or natural)
- 1/4 teaspoon salt
Instructions
- Combine Yogurt and Cream: Add the Greek yogurt, heavy whipping cream, maple syrup, vanilla extract, and peppermint extract to the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl if using a hand mixer. Begin mixing on low speed for about 20 seconds until the cream starts to blend into the yogurt.
- Whip the Mixture: Slowly increase the speed to high and whisk for about 2 minutes until the mixture starts to thicken. Then reduce the speed to low and stop the mixer. Use a spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated.
- Continue Whipping: Whisk again on high speed for another 2 minutes or until soft peaks form when the whisk is lifted. The texture should be fluffy but not overly stiff.
- Add Cocoa Powder: Sprinkle the unsweetened cocoa powder and salt into the whipped mixture. Mix on low-to-medium speed until the cocoa powder is evenly incorporated into the yogurt.
- Final Stir and Serve: Remove the bowl from the mixer and give the yogurt a quick manual stir with a spatula to ensure complete mixing. Serve immediately or transfer to a sealed container and refrigerate for up to 5 days, where it will thicken and develop a mousse-like texture.
Notes
- For sweeter whipped yogurt, increase the maple syrup to 4 tablespoons.
- Use 2% or whole fat Greek yogurt for best texture and richness.
- The whipped yogurt will thicken and become more mousse-like if refrigerated overnight.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Use Dutch-process cocoa powder for a deeper, smoother chocolate flavor or natural cocoa powder for a more intense bitterness.
