Whipped Greek Yogurt Dark Chocolate Mousse

• 92
  1 1/2 cups Greek yogurt, chilled

  Sweet Grass Dairy Greek Yogurt92$7.50Buy from Sycamore Valley Farms
• 93
  2 1/2 oz 100% dark chocolate, finely chopped

  Tanzania 100% Dark Chocolate93$13.95Buy from Moka Origins
• 91
  2 1/2 tbsp pure maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store
• 1/2 cup frozen raspberries, thawed
• 1 pinch salt
• 1 cup water

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1. 1

   Pour the water into a small saucepan and bring to a gentle simmer over medium-low heat. Place the 100% dark chocolate in a heatproof bowl set over the simmering water, stirring gently with a spatula for 4 minutes until completely melted and glossy. Remove from heat and let cool on the counter for 3 minutes until barely lukewarm.

2. 2

   While the chocolate cools, lightly crush half of the thawed frozen raspberries with a fork, reserving the remaining whole berries for topping.

3. 3

   In a medium bowl, combine the chilled Greek yogurt, pure maple syrup, and salt. Beat with a hand mixer on medium-high speed for 3 minutes until airy, glossy, and noticeably lightened in texture.

4. 4

   Pour the cooled melted 100% dark chocolate into the whipped Greek yogurt in two gradual additions, folding gently with a silicone spatula for 2 minutes until fully blended into a silky, streak-free mousse.

5. 5

   Divide the crushed raspberries among the bottoms of 4 small dessert glasses. Spoon the chocolate mousse evenly over the fruit layer and place in the freezer to flash-chill for 6 minutes until softly set. Garnish with the reserved whole raspberries and serve immediately.