Easy Chocolate Yoghurt Pudding
Ingredients:
15 ml gelatine powder
125 ml cold water
470 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
100 ml cocoa
240 ml castor sugar
240 ml cream
15 ml vanilla essence
To serve:
120 ml whipped cream
chocolate shavings
white and dark chocolate
Method
- In a bowl, sprinkle the gelatine over the cold water and set aside for 5 minutes to bloom.
- Gently melt the gelatine either by heating it in the microwave and stirring every 15 seconds, or by placing it in a dish of warm water. Set aside to cool to room temperature.
- In a blender, add the yoghurt, followed by the cocoa, castor sugar, cream and vanilla essence. Lastly add the cooled gelatine mixture and blend until smooth.
- Pour into serving glasses and chill for 2 hours until set.
To serve:
Garnish with whipped cream and chocolate curls.
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