Monday, 25 April 2016

Light Chocolate Dessert

Greek yoghurt
Fresh raspberries
Honey from the Charente
Milka chocolate
Although the real thing is probably nicer, after a 2 course meal you would like a light dessert and thanks to Keukenliefde, I have made this one with my own twist.
I must say that the guests and I liked it a lot but my husband and daughter weren't convinced. Maybe because the original name was 'mousse' and it has nothing to do with that.
Try and let me know.

For 4 persons it’s a generous portion

Shopping list:
• 450 g Greek yoghurt • 2 tbsp honey • 200 g milk chocolate + extra for grating or shaving (of good quality) I have used Milka
• 1 box of fresh raspberries

Ready to dive in
Melted chocolate
How to make it:
Fill the saucepan with a little water and heat over medium heat. Turn the heat-resistant bowl on top of it, but note that the bowl does not touch the water. Do not boil the water. Break the chocolate into small pieces and melt. Au bain-marie method.
Remove the bowl from the pan once the chocolate has melted and let the chocolate cool for 10 minutes.

Fill the dessert glasses 1/3 with raspberries (keep some raspberries behind for garnish).
Stir in the honey first and then the cooled chocolate into the yogurt.
Fill the dessert glasses. Allow at least 1 hour in the refrigerator. Garnish the glass just before serving with grated or shaved chocolate and garnish with the reserved raspberries.

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