Chocolate yogurt pots recipe

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.


  • 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


  • Cuisine: British-Indian
  • Recipe Type: Chocolate
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 5 mins
  • Serves: 4


  1. Melt the chocolate over a pan of steaming water or in the microwave, then set aside.
  2. 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.
  3. 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.
  4. Stir in half the chopped hazelnuts.
  5. Divide the mixture between small bowls or ramekins and sprinkle with the remaining hazelnuts.
  6. 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, Photography by Nassima Rothacker.

Chetna's Healthy Indian

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