Peppermint Chocolate Whipped Greek Yogurt

This fluffy Peppermint Chocolate Whipped Greek Yogurt is a chocolate lover’s dream! Sweetened with maple syrup, rich and chocolatey to hit those cravings, and easy to make with 6 ingredients. Perfect for holiday breakfast or dessert!

What is whipped Greek yogurt?

Whipped Greek yogurt begins with yogurt, strained to remove the whey (that’s Greek yogurt), combined with a bit of whipping cream, and then whipped until it’s silky smooth and light. It has a delicious texture right after whipping, but thickens in the fridge overnight (my favorite way to eat it!).

My original whipped greek yogurt is a 4 ingredient blend of Greek yogurt, whipping cream, maple syrup, and vanilla extract. This peppermint chocolate version has added cocoa powder and peppermint extract.

What are the ingredients in this Peppermint Chocolate Whipped Greek Yogurt recipe?

This chocolate dream version (okay dramatic) of my whipped Greek yogurt has the four ingredients of the original. It also has two additional ingredients (in the title) that give it that give it that signature flavor flair. Here are the important ingredient details:

• plain Greek yogurt – I recommend using 2% or whole fat yogurt here for that thick and creamy texture. Fage is my favorite brand.
• whipping cream – The whipping cream is going to add that extra UMPH of whipped airy goodness, and transform the texture of the Greek yogurt into something amazing!
• maple syrup – Sweetener is required since we are using plain Greek yogurt and unsweetened cocoa powder. It would not taste good without! Feel free to sub for honey or your preferred liquid sweetener.
• vanilla extract – A little bit of vanilla extract will give the best flavor backbone to the peppermint and chocolate. I know it doesn’t seem necessary, but try not to skip it if possible.
• cocoa powder – Any unsweetened cocoa powder you have on hand will work for this recipe.
• peppermint extract – Be careful! This is NOT like vanilla. A little goes a long way! Do not measure with your heart. We just need a tiny bit.
• salt – There are bitter, sour, and sweet ingredients in this recipe. To bring them all together and help the flavors come through, a small pinch of salt really help! I use ground sea salt but kosher salt works too.

Reminder: For the original Whipped Greek Yogurt recipe, see my post here – How to Make Whipped Greek Yogurt (includes a video!). This basic whipped Greek yogurt recipe goes great with fruit, graham crackers or pretzels.

How to make Peppermint Chocolate Whipped Greek Yogurt:

These whipped Greek yogurt cups will please the whole family, and you, because they’re so so easy to make at home. If you keep plain Greek yogurt on hand, recipes like this allow you to turn it into different flavors depending on the season, or your mood!

For this peppermint chocolate version, start by adding everything in the mixer bowl except the chocolate. This includes 3 tablespoons of maple syrup for regular sweetness (it’s a bit tart like dark chocolate), and 4 tablespoons of maple syrup if you want it a little sweeter.

Begin whisking at the slowest speed for about 20 seconds. Once the cream begins to mix into the yogurt, slowly up the speed to the highest level. Going slow at first helps keep the whisk from splattering cream all over.

Let it go for 1 to 2 minutes, then take a second to hand stir it up with a rubber spatula (making sure to push the sides down and mix in everything from the bottom of the bowl). Lower the whisk back down and continue whisking for another minute or so until peaks form.

At this point, when you dip a spoon in the mixture, it should look silky and hold up on the spoon. Now’s when you want to add the cocoa powder! Add that in, lower the whisk and let it go until the cocoa powder is fully mixed into the whipped Greek yogurt and no lumps remain.

What does this Peppermint Chocolate Whipped Greek Yogurt taste like?

This dessert has an amazing dark chocolatey flavor that’s mellowed out with maple syrup and vanilla extract, but complemented by the peppermint extract. I’m not going to lie: yes, you can tell it’s made out of Greek yogurt.

But the texture is completely different. Whippy, like a pudding or a mousse, especially after being in the refrigerator overnight. This is a not-too-sweet snack, perfect if you’re a dark chocolate lover.

What kind of cocoa powder should I use?

I low-key obsessed over if I was using the right kind of cocoa when I first added it to Greek yogurt. As a hobby baker, I usually just follow what recipes say. I didn’t actually know why or when to use either Dutch-process cocoa powder or natural cocoa powder. Oops!

But I did some research, and now I’m feeling much better about it. Since this recipe is not baked or leavened with baking soda or baking powder, you can use either kind of cocoa powder! Not complicated at all. Thanks Sally!

Should I eat the whipped Greek yogurt now or later?

Either one works!! I encourage you to try both, since it has a much firmer and mousse like texture after being refrigerated for at least 6 hours.

Here’s why you should eat it right now:

• you just made it and you simply can’t resist
• it’s decadent and delicious!!
• it’s got the texture of pudding

Here’s why you should refrigerate and eat it later:

• after refrigeration, it thickens and has the texture of chocolate mousse
• I think it actually tastes better after being refrigerated for a while!
• it’s a good anytime snack since the Greek yogurt provides a bit of protein

Ways to meal prep this recipe:

Good news: make-ahead instructions are naturally built into this recipe! The best way to meal prep this whipped yogurt is to follow the recipe start to finish, portion into individual containers with lids, and then store in the fridge for up to 5 days.

Is this recipe freezer-friendly?

I would not recommend freezing these cups – I think the Greek yogurt would lose it’s whipped texture and not be the as good as fresh from the fridge.

How to store whipped Greek yogurt:

Store your whipped Greek yogurt in containers with lids (portioned or in one large bowl) in the fridge for up to 5 days for best quality.