150g FAGE Total 0%
1 heaped tsp espresso coffee
2 tsp honey
250g dark chocolate, finely chopped
100g double cream
50 icing sugar
1 vanilla pod, seeds
- Bring the milk and coffee to boil while stirring continuously. Remove from the heat and add the honey, yoghurt and chocolate. Stir continuously until the chocolate melts completely and leave to slightly cool.
- Beat the cream with the icing sugar and the vanilla to obtain a light whipped cream. Fold in the chocolate little by little by until smooth.
- Pour into small bowls, refrigerate for a minimum of 3 hours and serve.