THE DAIRY KITCHEN
Chocolate Yoghurt Dip
By THE DAIRY KITCHEN
Preparation 10 MINS
Cooking 5 MINS
Dark chocolate and yoghurt make a sensational combination and this easy to make dip is perfect for a special treat at night for one or to serve to the whole family.
Ingredients2 tablespoons milk
100g dark chocolate, finely chopped
2/3 cup thick Greek-style natural yoghurt
fresh fruit, to serve (we used strawberries, watermelon, kiwi fruit and pineapple)
The consistency of you dip may vary, depending on the yoghurt you use. Pot-set yoghurt will give you a slightly thicker dip compared to stirred yoghurt. We've served this dip in a coconut for fun! To prepare a coconut, carefully pierce the 'eyes' of the coconut with a corkscrew or skewer. Drain the juice. Holding the coconut in one hand, tap sharply around the 'equator' with a hammer until the shell splits in half. It may take about 30 seconds of patient tapping before it cracks. Remove the flesh from the half with the holes, using a butter knife and cut into chunks for serving. Make a ring with foil to help steady the coconut half on the platter.
- Heat milk in a small saucepan over low heat until very hot and foamy, but not boiling. Remove from heat and add chocolate. Set aside for 2-3 minutes to melt, then stir until smooth. Pour into a medium bowl and stir in yoghurt. Refrigerate for 1 hour until thickened and cool.
- Peel and slice the fruit, or use a biscuit cutter to cut into shapes and thread onto skewers if desired. Serve fruit dippers with chocolate yoghurt dip.