Pots Au Chocolat with Greek Yogurt
This is an easy and healthy version of the classic Pots Au Chocolat that uses Greek yogurt instead of heavy cream for richness. The best part: Only one measuring cup, one bowl and one spatula are dirtied. Gotta love a rich chocolatey dessert that involves barely any dishwashing!
- 1 Divine milk chocolate (5.3 ounce bar)
- 1 Divine bittersweet chocolate (5.3 ounce bar)
- 3/4 c Stonyfield Organic 2% Milk
- 1 pinch salt
- 1 t instant espresso powder (optional)
- 1 1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt (divided)
Use your hands to break up the two bars of chocolate into a small bowl.
Measure the milk into a microwave-safe measuring cup. Put it in the microwave and heat for 30 seconds. Stir. Heat for 10 seconds at a time stirring each time until it's steaming hot. (If it's bubbling, let it sit for a moment. Very hot milk with chocolate can yield a grainy texture).
Add the chocolate pieces to the milk all at once and stir it with a spatula until the chocolate has melted and the mixture is smooth. Stir in the salt and espresso powder (if using). Add enough yogurt to make up 3 cups. Stir it until it is well-combined and is a consistent color throughout.
Use the spatula to help divide the chocolate mixture equally into 6 ramekins. Cover each ramekin loosely with plastic wrap. Put them in the fridge until well set, at least 2 hours.
To Serve: Remove the ramekins from the fridge and discard the plastic wrap. Dollop each with about a tablespoon of Greek yogurt.