- 6
Ingredients
- 8 ounces high quality milk chocolate (Lindt), finely chopped (do not use chocolate chips)
- 2 cups plain Greek yogurt, preferably whole milk (Nutrition calculated using 2% Athentikos)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon cardamom (optional)
- Pinch of kosher salt
- Confectioner's or granulated sugar, to taste (optional)
- 2 tablespoons salted roasted peanuts or raw pistachios
- Sea salt flakes, as garnish (optional)
Preparation
Step 1
1- Melt the chocolate by slowly stirring the chocolate in a double boiler over barely simmering water. (If you don't have a double boiler use a large, heat proof bowl over a smaller saucepan filled with about 2 inches of barely simmering water. Keep the heat as low as possible) Turn off the heat, but leave the double boiler in place over the still-warm burner so that the residual heat keeps the chocolate warm.
2- Slowly whisk the yogurt into the chocolate, stirring with a spoon at first and then switching to a whisk. You are looking to warm the yogurt slightly so it marries completely with the chocolate and to prevent the chocolate from seizing back up and becoming gritty. Once you've got a completely smooth texture, whisk in the vanilla, salt and cardamom (if using). Taste, and if it's not sweet enough for you add a bit of sugar (I added 2 scant teaspoons of maple syrup). Pour the mixture into six 4 ounce ramekins or serving jar of choice.
3- Refrigerate for at least 1 hour to set (this is imperative). Garnish with salted peanuts or pistachios and flaky salt before serving.
The chocolate pots can be refrigerated, covered with plastic wrap, for up to 8 hours.
Nutrition Facts
6 Servings
Calories 277.9
Total Fat 15.7 g
Saturated Fat 9.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.6 g
Cholesterol 10.9 mg
Sodium 72.8 mg
Potassium 15.5 mg
Total Carbohydrate 24.3 g
Dietary Fiber 0.9 g
Sugars 21.0 g
Protein 10.8 g