Peppermint Chocolate Whipped Greek Yogurt

Peppermint Chocolate Whipped Greek Yogurt is a dark chocolate lover’s dream – naturally sweetened with maple syrup, rich and chocolatey to hit those cravings, and packed with 7 grams of protein per serving from the Greek yogurt!
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So, even though I’m trying to limit my dairy intake (and will be completely off dairy during Whole30 in January), I’m still just as obsessed with whipped Greek yogurt as ever.

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

For my first seasonal variation in the Fall, I went with a Pumpkin Spice Whipped Greek Yogurt, which was fantastical. So now I’m keeping up the tradition with this Peppermint Chocolate Whipped Greek yogurt.

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 version 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.

Let’s make Peppermint Chocolate Whipped Greek Yogurt!

I love these whipped Greek yogurt recipes because they’re so so easy to make at home. Since I make my own Greek yogurt (it’s WAY cheaper than buying it at the store!), I can just take a cup or two and whip up any flavor I want without having to go to the store or waste any of the packaging that comes on those tiny single serve yogurt cups.

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

Begin whisking at the slow speed for about 20 seconds. Once the cream begins to mix into the yogurt, slowly up the speed to the highest level.

Let it go for 90 seconds 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, you should be able to 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.

How does the Peppermint Chocolate Whipped Greek Yogurt taste?

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 made this Peppermint Chocolate Whipped Greek Yogurt. As a hobby baker, I just follow what recipes say, but I don’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. The good news is that since this recipe is not baked or leavened with baking soda or baking powder, you can use either kind or 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 can’t resist
• it’s 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!
• you’ll be very happy you prepared this homemade treat for yourself!
• it’s a good anytime snack really, since it has a decent amount of protein and not too much sugar

More dessert recipes from Project Meal Plan:

• Freezer Friendly Sweet Potato Brownie Bites
• How to Make Whipped Greek Yogurt
• Banana Chocolate Oatmeal Cookie Mounds

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe

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Peppermint Chocolate Whipped Greek Yogurt

Yield: 5 servings 1x

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Prep: 5 minutesTotal: 5 minutes

Peppermint Chocolate Whipped Greek Yogurt is a dark chocolate lover’s dream – naturally sweetened with maple syrup, rich and chocolatey to hit those cravings, and packed with 7 grams of protein per serving from the Greek yogurt!

Scale: 1x2x3x

Ingredients

• 1 + 1/2 cups plain Greek yogurt (2% or whole fat)
• 1/2 cup heavy whipping cream
• 3–4 tablespoons maple syrup (3 for normal sweetness, 4 if you like it sweeter)
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 3 tablespoons unsweetened cocoa powder (Dutch-process or natural)
• 1/4 teaspoon salt

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Instructions

1. Add all ingredients except cocoa powder and salt to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.
2. Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed.
3. After about 2 minutes of whisking, reduce speed and shut off mixer. Use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in. Continue mixing for another 2 minutes, or until peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up.
4. Add the cocoa powder to the bowl. Mix on low-medium until the cocoa powder is mixed in. Remove the bowl from the stand mixer and give it a quick stir by hand to mix completely.
5. It’s ready! Eat now, or store in a sealed container in the fridge for up to 5 days. The whipped yogurt will thicken in the fridge and will have a more mousse-like texture after being in the fridge overnight.

Equipment

KitchenAid 5-Quart Stand Mixer

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Rubbermaid High Heat Spoon Scraper

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Notes

Based on my original Whipped Greek Yogurt Recipe. Nutrition information estimated with My Fitness Pal.

Nutrition Information

• Serving Size: about 1/2 cup
• Calories: 189
• Sugar: 11g
• Fat: 13g
• Carbohydrates: 13g
• Protein: 7g

© Author: Danielle

Cuisine: American Method: Whipped

Hope you’re loving this Peppermint Chocolate Whipped Greek Yogurt! Tag me on Instagram or use #projectmealplan to share yours with me!