Frozen Yogurt Chocolate Clusters
A slightly more refined version of the classic, featuring higher-quality chocolate and a sprinkle of sea salt for enhanced flavor.
6 ounces
Dark chocolate (60-70% cacao)
1 pint
Greek vanilla frozen yogurt
1/4 cup
Chopped toasted pecans
1/4 teaspoon
Flaky sea salt
A slightly more refined version of the classic, featuring higher-quality chocolate and a sprinkle of sea salt for enhanced flavor.
Instructions
- Line a baking sheet with parchment paper.
- Melt the Chocolate in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drop spoonfuls of the melted Chocolate onto the prepared baking sheet.
- Immediately top each chocolate drop with a scoop of Frozen Yogurt.
- Sprinkle with Chopped toasted pecans and Flaky sea salt while the chocolate is still wet.
- Freeze for at least 15 minutes, or until set.
-
6 ounces
170 g
Dark chocolate (60-70% cacao)
-
1 pint
473 mL
Greek vanilla frozen yogurt
-
1/4 cup
30 g
Chopped toasted pecans
-
1/4 teaspoon
1.25 mL
Flaky sea salt
Equipment
- Baking sheet
- Parchment paper
- Double boiler or microwave-safe bowl
- Spoon
Instructions
- Line a baking sheet with parchment paper.
- Melt the Chocolate in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drop spoonfuls of the melted Chocolate onto the prepared baking sheet.
- Immediately top each chocolate drop with a scoop of Frozen Yogurt.
- Sprinkle with Chopped toasted pecans and Flaky sea salt while the chocolate is still wet.
- Freeze for at least 15 minutes, or until set.
Nutrition per serving
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