100g Lindt Excellence 70% cocoa extra-fine dark chocolate, coarsely chopped
1 x 200ml ctn vanilla yoghurt
1 teaspoon vanilla extract
Fresh raspberries, to serve
Icing sugar, to dust
Step 1Place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Remove from heat.
Step 2Add the yoghurt and vanilla to the chocolate and stir until well combined. Spoon the chocolate mixture evenly among serving dishes. Place the dishes on a tray and place in the fridge for 10 minutes to chill.
Step 3Top the chocolate pots with fresh raspberries and dust with icing sugar. Serve immediately.
- Low kilojoule
- Low sodium
- Lower gi
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Mark O'Meara
- Publication: Australian Good Taste