Chocolate yogurt

We eat a lot of yogurt in our family, usually of the make at home in our yogurt maker kind, which I like because it is neither too sweet, or adds to landfill with huge amounts of un-recyclable plastic.

However, we seem to have been on a bit of a kick with chocolate yogurt lately. You know the kind – in the little plastic pottles, lots of additives, not much nutritional goodness, but lots of yum!

So I decided to set out on a quest to make the perfect chocolate yogurt, and do you know I think I may have found it…

The original video is here.  It’s in french, which isn’t too helpful. However it does give the basic ingredients/ amounts which are:

370 g dark chocolate (I used 72% dark Ghana)
500g whole milk
2 tablespoons sugar
1 pottle of natural yogurt

And here’s how to make these delicious little jars of chocolate:

Directions:

1.  Heat milk in heavy bottomed pot to 180° F (82° C).

2.  Remove from heat.

3.  Cool milk to 110°-115° F (43°-46° C).

4.  Add a pottle of fresh yogurt culture  (store brought plain unsweeted yogurt) to warm milk and let rest about 5 minutes before stirring.

5.  Add to a bowl which has the chocolate (broken up) and sugar, stir until completely melted together.

6.  Pour into a glass jar or ceramic container (I use five 1/2 cup wide mouth glass jars) and cover.

7.  Place into a warm oven set to 110° F (43° C).

8.  Incubate, without disturbing, for 6-8 hours or until firm.

9.  Refrigerate until ready to eat (at least 4 hours).

10. Enjoy!

So smooth.

So creamy.

So NOT for breakfast…

Nom nom 🙂