Separate the egg yolk and egg white. Use a hand mixer to briskly whip the egg white until it forms stiff peaks, and leave the egg yolk as-is (it will stick to the bowl if you beat it).
Break the chocolate into pieces and melt in a double boiler. Add the strained yogurt and stir well with a whisk, then add egg yolk and combine.
Use a whisk in Step 2 instead of a hand mixer, so that the chocolate doesn't fly about. I know this from experience.
Add the beaten egg white, and mix with a rubber spatula while scraping the chocolate around the edges. Gently mix so that the specks disappear, but the bubbles do not.
Divide the mousse into 2 ramekins, chill in the fridge for 2 hours to solidify, and serve ☆. Don't worry, it won't taste sour at all.
Tip: If you are using induction cooktop, you can place the bowl directly on the burner and simply melt the chocolate over low heat. I always do this to save time.
Tip: When straining the yogurt, place it into a coffee filter and let it sit overnight. Or, do it in your preferred manner.
Tip: If the chocolate hardens in Step 2, immerse it in a hot water bath or put it on top of an induction stove to make it soft and easy to mix.
Story Behind this Recipe
This recipe was based one I I saw on a Canadian pastry chef's TV program, but I altered it. It is a small serving, but it is rich, extremely satisfying and OK to eat even when you're on a diet.
If you don't use a hand mixer to beat the egg whites, you won't have enough energy to form stiff peaks. Please make sure to strain the yogurt. Tip: This is delicious combined with fresh fruit. It is fluffy and rich, and it has a soft texture than your everyday mousse.