- 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.