Yogu creamy
CHOCOLATE fondue dip.
With all recipes of the typical Chocolate Fondues combined...
none have come close to this light, scrumptious and decadent version.
Over the years and many experimental tries later...
I finally managed to make the ingredients blend just right.
The fact that there's no need for a bottom burner to keep the
chocolate soft and smooth is definitely an added bonus.
However, the sheer joy of knowing how healthy
the recipe turned out to be...is, well, genius ;0)
Yogu Creamy
Chocolate fondue dip
INGREDIENTS:. 5 oz. (150 g) semisweet* (50-60%) Chocolate, coarsely chopped
. 1/3 cup (60ml) of 35% whipping Cream
. 1 tsp. (5ml) pure Vanilla extract
. 1/2 cup (125ml) 2 to 6% yogurt
* If using (65-70%) bittersweet Chocolate...Add a sweet Syrup: for example: 1/4 cup (60ml) [Maple syrup OR 1/8 cup (30ml) of Agave Nectar]
PREPARATION:
Setup the ingredients in 3 small easy steps
Step 1:
. In a small bowl, stir together the yogurt and vanilla. Set aside.Step 2:
In
another small-medium bowl, pour whipping cream over the chopped
chocolate. Place it into the microwave* on HIGH for 50 seconds. Let
it rest 30 seconds more before stirring it until the chocolate becomes
completely melted.
Step 3:
Add the yogurt mix gradually into the chocolate mix until all well blended.
* OR melt chocolate with the Stove-Top Method: In a small-medium sized bowl: place the chopped chocolate. Set aside. In a small pot, warm up cream at MEDIUM heat until you see bubbles around the edge of the pot. Remove from the heat and let it stand 5 minutes. Pour this cream over the chocolate and let stand for another 5 minutes. Then, with a small spatula, stir until all is melted. At this point, you can add the optional sweet syrup.
Voila...it's ready for your favourite add-ins of fruit or cake etc.
Flavourful sweet wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
. This Chocolate fondue dip recipe goes great on: Yogu PANCAKE fluffs for brunch
. The following ARTICLE and RECIPES may also be of interest:
. CHOCOLATE TRUFFLES with SPIRIT and more
. Feature Story: CHOCOLATE_up or down today?
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