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Peppermint Chocolate Greek Yogurt Dessert Recipe

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5 from 72 reviews

This Peppermint Chocolate Whipped Greek Yogurt is a decadent yet light dessert combining creamy Greek yogurt, rich cocoa, and refreshing peppermint extract. Whipped with heavy cream, it achieves a mousse-like texture that’s smooth, airy, and perfect for festive occasions or a guilt-free sweet treat. Garnished with chocolate shavings and crushed candy canes, this no-bake delight is simple to prepare and bursting with layered flavors.

Ingredients

Yogurt Base

  • 1 1/2 cups plain Greek yogurt (2% or whole fat recommended)
  • 1/4 to 1/2 cup maple syrup (or honey, agave nectar, or granular sugar substitute)
  • 1/4 cup (25g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1/2 to 1 teaspoon pure peppermint extract
  • 1/2 teaspoon pure vanilla extract (optional, but recommended)
  • 1/4 teaspoon fine sea salt

Whipped Cream

  • 1/2 cup heavy whipping cream, cold

Garnish (optional)

  • 1/4 cup chocolate chips or shavings
  • Crushed candy canes
  • Fresh mint leaves

Instructions

  1. Gather Ingredients and Tools: Collect all ingredients and prepare a large mixing bowl for the yogurt mixture.
  2. Prepare Yogurt Base: Add 1 1/2 cups of full-fat plain Greek yogurt to the mixing bowl to serve as a creamy base.
  3. Add Flavorings: Mix in 1/4 cup sweetener, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon peppermint extract, optional 1/2 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt to the yogurt.
  4. Combine Thoroughly: Whisk vigorously with a whisk or rubber spatula until smooth and evenly colored, ensuring no lumps remain.
  5. Taste and Adjust: Sample the mixture and add more sweetener or peppermint extract in small increments until desired taste is achieved. Set aside.
  6. Chill Equipment: Place a clean mixing bowl and whisk or mixer attachments in the freezer for 10-15 minutes to ensure the cream whips properly.
  7. Pour Cold Cream: Remove chilled tools and pour 1/2 cup cold heavy whipping cream into the bowl.
  8. Begin Whipping Cream: Using a mixer or whisk, whip the cream starting at medium-low speed and gradually increasing.
  9. Whip to Medium-Stiff Peaks: Stop whipping when the cream is thick, opaque, and holds shape with a slight curve at the tip—avoid overwhipping.
  10. Lighten Yogurt Base: Fold one-third of whipped cream gently into the yogurt base to lighten it.
  11. Fold in Remaining Cream: Carefully fold in the remaining whipped cream with a cut-and-fold motion until just combined and no white streaks remain.
  12. Add Garnish to Mixture (optional): Fold in 1/4 cup chocolate chips or shavings if desired for texture inside the yogurt.
  13. Portion Dessert: Spoon or pipe the mixture into serving dishes, smoothing the tops neatly.
  14. Chill for Setting: Cover loosely with plastic wrap and refrigerate for at least 1 to 2 hours to develop flavor and mousse-like texture. Preparing ahead is best.
  15. Garnish and Serve: Before serving, top with chocolate chips, crushed candy canes, and fresh mint leaves for a festive finish.
  16. Storage: Store leftovers covered in the refrigerator for 3-4 days. Texture may soften but flavor remains. Not suitable for freezing.

Notes

  • Use full-fat Greek yogurt for creaminess and best texture.
  • Chill equipment thoroughly before whipping cream to achieve optimal peaks.
  • Adjust peppermint extract gradually to avoid overpowering the dessert.
  • Light folding helps maintain airy texture; avoid overmixing once cream is added.
  • Prepare dessert several hours or the day prior for the best flavor melding.
  • Not recommended to freeze due to whipped cream and yogurt composition.

Find it online: https://mealoria.com/peppermint-chocolate-greek-yogurt-dessert-recipe/