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No-bake desserts

Chocolate mousse with quark and yogurt

Name: Chocolate mousse with quark and yogurt
Yield: 4 servings
Cuisine: Slovak
Ingredients: 300 g Quark (farmer's cheese); 100 g Plain yogurt; as needed Cocoa powder; 3 tbsp Powdered sugar; 10 g Gelatin; 25 ml Water

A no-bake chocolate mousse made by blending quark, yogurt, cocoa, and powdered sugar, then setting it with gelatin. Makes 4 servings.

Slovak cuisine · Translated from Slovak · October 24, 2026 · High-protein recipe · 13 g protein per serving

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Recipe at a glance

Prep time: 30 min
Servings: 4 servings
Difficulty: Easy

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Chocolate mousse with quark (farmer's cheese), yogurt, and cocoa is a light homemade dessert made without whipping cream or baking. Simply blend the quark with yogurt, powdered sugar, and cocoa until smooth, then mix in dissolved gelatin to help the mousse set. Preparation takes about half an hour and makes four servings to serve in glasses or bowls.

Ingredients

4 servings

Quark (farmer's cheese) 300 g
Plain yogurt 100 g
Cocoa powder as needed
Powdered sugar 3 tbsp
Gelatin 10 g
Water 25 ml

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Instructions

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Place the quark, powdered sugar, cocoa powder, and yogurt in a blender and blend thoroughly until smooth.
Pour warm water over the gelatin and let stand for 25 minutes. Then set the container in a warm water bath and stir until the gelatin dissolves completely.
Pour the dissolved gelatin into the blended mixture and mix thoroughly.
Divide the mousse among glasses and refrigerate for 2–3 hours until set.

Tip: Pour the mixture into glasses immediately after mixing in the gelatin, before it starts to set, so the surface levels itself. Add the cocoa gradually and taste as you go, since too much will make the mousse bitter.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 132 kcal
Protein: 13 g
Carbohydrates: 11 g
of which sugars: 9.7 g
Fat: 4.4 g
of which saturates: 2.9 g
Fiber: 0.4 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Čokoládová pena z tvarohu, jogurtu a kakaa