Chocolate Yogurt Recipe

A wonderfully rich indulgence, this homemade chocolate yogurt is made with creamy Greek yogurt and cocoa powder.

Course Dessert

Cuisine American

Prep Time 10

Rest time 10

Total Time 20

Servings serving

Calories 235kcal

Place the yogurt in a medium bowl.
Add the cocoa powder and your sweetener.
With a spoon, mix slowly and thoroughly, until the mixture is uniform and creamy. If the mixture is too thick, add a tablespoon or two of water.
Let the yogurt rest at room temperature for 10-30 minutes to allow the flavors to meld.
Mix one more time and dig in!

An interesting way to vary the basic recipe is to add flavor extracts. You can add ½ teaspoon of any pure extract you like, including vanilla, coconut, almond, and orange extract.
I recommend using unsweetened Dutch-processed cocoa powder, which is cocoa processed with alkali. Dutch processing makes the cocoa powder milder and darker, while natural cocoa powder is more acidic. It's not that this recipe won't work with natural cocoa powder. But I think it's tastier with alkali-treated cocoa powder.
I use Greek yogurt in this recipe and sometimes add a bit of water, especially when the yogurt I use is very thick. Even with the addition of water, the yogurt is still thick and creamy. Regular yogurt is too liquid, so I don't like it, especially not in this recipe. The idea is to get a mousse-like consistency, and you can't achieve that with regular yogurt.
I use stevia glycerite. The amount of stevia I use equals about two tablespoons of sugar, and you should feel free to replace the stevia with your favorite sweetener. If you use a granulated sweetener, I recommend using a powdered one. If you use honey, you can use just 1.5 tablespoons, since it's very sweet. And if you use maple syrup, you won't need to add water at all, but check the consistency and decide for yourself.