Chocolate Peppermint Whipped Greek Yogurt
So, About This Dessert (And My Love of Messy Kitchens)
Sometimes you just want something sweet with a bit of zing (and preferably with chocolate involved because, well, it just makes life brighter). The first time I made this Chocolate Peppermint Whipped Greek Yogurt, I’d actually meant to make a fancy mousse—but the kitchen was a mess, I was tired, and the thought of dirtying another mixing bowl sounded like too much fuss. Honestly, I just started tossing things into a bowl, hoping for the best, and wouldn’t you know, it turned out to be a new favorite. Now, every time I whip this up, it takes me back to that cozy (chaotic) evening, with spoons clinking and the faint smell of peppermint in the air.
Why You’ll Love This (Or Maybe Obsess Over It?)
I make this when I’ve got a craving for something refreshing but don’t want to wreck my whole kitchen (again—I’ve learned my lesson, mostly). My family goes a bit bonkers for this because it’s creamy, chocolatey, and ridiculously quick. My partner always says it tastes like Andes mints married a cloud, which sounds odd but, trust me, it’s meant as a compliment. Also, if you’re like me and peppermint extract feels like Russian roulette (too much = toothpaste), I’ve figured out just the right splash, finally.
Here’s What You’ll Need (With a Few Swaps)
- 1 cup thick Greek yogurt (full-fat is lush, but I sometimes use 2% when I’ve run out—it’s still lovely)
- 2 tablespoons unsweetened cocoa powder (Dutch process if you want rich flavor, but once I just used hot chocolate mix…nobody noticed, except my cousin who’s a cocoa snob, but he survived)
- 1-2 tablespoons honey or maple syrup (my grandmother always used honey, but I grabbed agave once and it was fine, really)
- 1/4 teaspoon peppermint extract (no more, trust me—it’s strong stuff; if you only have peppermint oil, a single drop will do, maybe even less)
- 1 teaspoon vanilla extract (optional, but I find it brings the flavors together nicely)
- A handful of chocolate chips or shavings (or skip if you’re feeling virtuous—I almost never do!)
- Pinch of sea salt (not required, but I like to think it makes the chocolate pop)
Let’s Get Mixing! (Don’t Panic, It’s Easy)
- Grab a medium mixing bowl. Toss in the Greek yogurt, cocoa powder, your chosen sweetener, peppermint extract, and vanilla if you’re using it. (This is where I usually sneak a taste; don’t judge.)
- Using a hand mixer, whip everything together on medium until it gets a bit fluffy and looks soft and mousse-ish. If you don’t have a hand mixer, a whisk and some elbow grease do the trick—my wrists always regret it, though.
- Taste and adjust: need more sweetness? More peppermint? Go slow, this is powerful stuff. Don’t worry if it looks a little grainy at first; it smooths out with mixing.
- Fold in your chocolate chips or sprinkle shavings on top—sometimes I just go wild with both. (On second thought, maybe don’t do both unless you, too, love chaos.)
- Spoon into your favorite bowl or glass. Technically, you could chill it for 15 minutes, and it gets firmer and dreamier, but honestly, I almost never wait.
What I’ve Learned Along the Way
- Don’t add the peppermint extract over the bowl. I once tipped the whole bottle in by accident. Minty yogurt is…an acquired taste.
- It actually gets better if you chill it—for real, the flavors mellow. But if you’re impatient, it’s just fine straightaway.
- If you use nonfat yogurt, it’s, uh, a bit more tangy; I like it, but some folks in my family pulled faces. Use what you like.
Things I’ve Tried (Mistakes Included)
- I made this with orange extract instead of peppermint once, thinking it’d be fancy—nope, didn’t really work for me (maybe it was the cheap extract?).
- Swapping in coconut yogurt makes it dairy-free and tasty, but thinner—try draining it a bit first if you want that thick texture.
- Sometimes I swirl in a bit of raspberry jam for a twist; it’s surprisingly tasty.
What You’ll Need (Sort Of)
- Hand mixer, but really, a sturdy whisk (or a big old fork) and some determination works. I’ve even tried shaking it in a mason jar—fun, but messy. Bon Appetit has fancier mousse gear, but skip it for this.
- Mixing bowl
- Spoon for eating (or a big mug if you like to eat straight form the fridge like me)
How to Store (if you can resist!)
You can cover and keep this in the fridge for 2 days—though honestly, in my house, it never lasts more than a day! Sometimes I double it and hide a portion in the back (shh, don’t tell). Just give it a stir if it separates a bit; it’s fine.
How I Like to Serve (A Confession)
I love topping mine with extra chocolate shavings, and sometimes a few crushed candy canes (especially around the holidays). My partner dunks graham crackers in like it’s dip, which always makes me laugh. Once, we had friends over and someone suggested using it as a pancake topper—dangerously good. No regrets. If you need inspiration for creative toppings, Serious Eats has some wild ideas.
A Few Pro Tips (Learned the Hard Way, Naturally)
- I once tried rushing the chilling step—regretted it because it tasted way too sharp. Give it at least 10 minutes in the fridge, if you can spare the patience.
- Add cocoa powder slowly. Dump it all at once and you’ll be fishing out clumps for ages.
- Don’t skip the salt. I did once (by accident), and it just wasn’t quite right—apparently salt is the unsung hero here.
FAQ From Actual Folks (Well, Real Enough)
Can I use regular yogurt instead of Greek?
You can, but it’ll be more like chocolate soup…not the worst idea, actually, but not quite as dessert-y. Maybe drain it first if you want it thick!
Is this healthy?
Define healthy! It’s got protein, and you can control the amount of sugar. But yeah, there’s chocolate. It’s still a treat.
What if I don’t like peppermint?
Just leave it out. Or swap for a little vanilla, or even almond extract (not too much though—whoo, that stuff is strong).
Can I make this vegan?
Sure thing! Use a thick plant-based yogurt—though sometimes you’ll need extra cocoa or maple to keep it tasty. Minimalist Baker has a good coconut yogurt recipe, if you want to make your own.
Do I have to whip it?
Nope, you can just stir, but whipping does make it fluffier. If you’re in a rush (or feeling lazy, like me some days), just get it as smooth as you can.
Anyway, hope you enjoy this as much as my chaotic kitchen does. If you get crazy with toppings, let me know—I’m always looking for new ideas!
Ingredients
- 2 cups plain Greek yogurt
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon pure peppermint extract
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup crushed peppermint candies (plus more for garnish)
- Pinch of sea salt
Instructions
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1In a large mixing bowl, combine Greek yogurt, cocoa powder, honey, peppermint extract, vanilla extract, and sea salt.
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2Using an electric mixer or a whisk, beat the mixture on medium-high speed for 2-3 minutes, until light and creamy.
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3Gently fold in mini chocolate chips and crushed peppermint candies until evenly distributed.
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4Divide the whipped Greek yogurt mixture between 4 serving dishes.
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5Garnish with extra crushed peppermint candies and a few chocolate chips if desired. Serve immediately or chill for up to 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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