Chocolate yogurt pots recipe
This is a very quick dessert fix if you are looking for something chocolatey and hassle-free. Just a little melting and mixing, no baking required.
These can be kept, covered, for 1–2 days in the fridge.
Ingredients
- 100 g 70% dark chocolate
- 200 g natural yogurt
- 20 ml agave nectar
- 20 g roasted hazelnuts, chopped
- 3.5 oz 70% dark chocolate
- 7.1 oz natural yogurt
- 0.7 fl oz agave nectar
- 0.7 oz roasted hazelnuts, chopped
- 3.5 oz 70% dark chocolate
- 7.1 oz natural yogurt
- 0.1 cup agave nectar
- 0.7 oz roasted hazelnuts, chopped
Details
- Cuisine: British-Indian
- Recipe Type: Chocolate
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Melt the chocolate over a pan of steaming water or in the microwave, then set aside.
- Put the yogurt into a non-metallic bowl and warm it in the microwave for 10 seconds – this is important, to make sure the chocolate doesn’t seize. Stir the agave nectar into the yogurt.
- Take a spoonful of the yogurt and stir it into the melted chocolate. Once it’s combined, repeat with another spoonful and continue one at a time until all the yogurt has been mixed into the chocolate.
- Stir in half the chopped hazelnuts.
- Divide the mixture between small bowls or ramekins and sprinkle with the remaining hazelnuts.
- Put the pots into the fridge to chill before serving.
This recipe is from Chetna’s Healthy Indian Vegetarian by Chetna Makan. Published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk. Photography by Nassima Rothacker.
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