• 1 cup of Greek yogurt (or strained yogurt)
  • 4-5 TBSP of dark cocoa powder
  • 4-5 TBSP sugar
  • 1/4 cup of whipped cream

After making chocolate ice cream, I decided I wanted to make chocolate yogurt.  This was pretty good — still the damn tang, but I’m getting used to it.  I’m learning though that if you want to remove the tang, add more fat.  So I find adding 1/4 cup of half-and-half helps. 

It was also darker because I added more dark cocoa powder, but that also means you need to add more sugar.

Frozen Chocolate Yogurt  Frozen Chocolate Yogurt

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