I love making Peppermint Chocolate Whipped Greek Yogurt for the holidays and quiet nights at home. I keep the recipe light, rich, and easy so I can serve something special without fuss, and you can find a similar creamy idea in my Greek yogurt chocolate mousse if you want another mousse-like treat.
My dad James always asks for a bowl after dinner, and my sister Jennifer calls it our little holiday indulgence. Mom Eva says it reminds her of festive cocoa, but lighter.
Your Ingredients List
- 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)
- 1/8 teaspoon salt
- optional toppings: mini chocolate chips, whipped cream, crushed candy canes
My Go-To Equipment
I use a stand mixer with the whisk attachment, but a hand mixer works fine too. For a festive snack day, I often bake cookies alongside this yogurt and love pairing it with double chocolate peppermint cookies.
The Simple Steps to Follow
- Add Greek yogurt, heavy cream, maple syrup, vanilla, and peppermint to the mixer bowl.
- Start mixing on low for about 20 seconds so the cream blends into the yogurt.
- Slowly increase the mixer to high speed.
- After about 2 minutes, reduce speed and stop the mixer.
- Use a spatula to scrape the sides and the bottom of the bowl.
- Mix again for 1 to 2 minutes until soft peaks form.
- Add cocoa powder and salt to the bowl.
- Mix on low to medium until the cocoa blends in.
- Stir quickly with a spatula to finish mixing.
- Chill in the fridge overnight for the best texture, or serve right away if you prefer.
- Serve with mini chocolate chips, whipped cream, or crushed candy canes if you like.
Healthy Twists on a Classic
I sometimes cut the maple syrup by half and add a teaspoon of honey for a different sweetness. You can swap heavy cream for full-fat coconut cream for a dairy-free note, but the texture will change a bit.
Serving Suggestions From My Table
I love serving this in small jars with a sprinkle of mini chips and crushed candy cane on top. For a brunch idea, spoon it onto toasted bagels or spread it like a cream cheese alternative with my take on Greek yogurt bagels for a creamy finish.
Getting It Just Right
Soft peaks are the goal. Do not overbeat or the mixture can become too dense. If the yogurt feels thin after mixing, chill it; the fridge helps it set to a mousse-like feel.
How to Store Leftovers
Place leftovers in an airtight container in the fridge for up to five days for the best taste and texture. Give it a gentle stir before serving if it separates a little.
Enjoy Every Moment
I eat this slowly and savor each spoonful. It feels like a small holiday treat that I make any time I want a little joy.
A Few Common Questions
Can I make Peppermint Chocolate Whipped Greek Yogurt ahead of time?
Yes. I recommend chilling it overnight for the best texture. It firms up and becomes almost mousse-like after a night in the fridge.
Can I change the sweetness in Peppermint Chocolate Whipped Greek Yogurt?
Absolutely. Start with 3 tablespoons of maple syrup and taste. Add a little more if you want it sweeter, or reduce it if you prefer less sugar.
Can I use low-fat or non-dairy substitutes for Peppermint Chocolate Whipped Greek Yogurt?
You can try lower-fat Greek yogurt, but the texture will be less rich. For non-dairy, use coconut cream and a dairy-free yogurt, but expect a change in flavor and thickness.
Print
Peppermint Chocolate Whipped Greek Yogurt
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and rich peppermint chocolate whipped Greek yogurt, perfect for holidays and quiet nights at home.
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)
- 1/8 teaspoon salt
- optional toppings: mini chocolate chips, whipped cream, crushed candy canes
Instructions
- Add Greek yogurt, heavy cream, maple syrup, vanilla, and peppermint to the mixer bowl.
- Start mixing on low for about 20 seconds so the cream blends into the yogurt.
- Slowly increase the mixer to high speed.
- After about 2 minutes, reduce speed and stop the mixer.
- Use a spatula to scrape the sides and the bottom of the bowl.
- Mix again for 1 to 2 minutes until soft peaks form.
- Add cocoa powder and salt to the bowl.
- Mix on low to medium until the cocoa blends in.
- Stir quickly with a spatula to finish mixing.
- Chill in the fridge overnight for the best texture, or serve right away if you prefer.
- Serve with mini chocolate chips, whipped cream, or crushed candy canes if you like.
Notes
Soft peaks are the goal. Do not overbeat or the mixture can become too dense. If the yogurt feels thin after mixing, chill it to help set to a mousse-like feel.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Peppermint, Chocolate, Greek Yogurt, Dessert, Holidays, Mousse