Chocolate Frozen Yogurt

Recently, I decided that it was about time to introduce my daughter to homemade ice cream, but I really didn’t want us to get into the habit of eating a fat-filled dessert every night. I thought about sorbet, but Frances does not believe in fruit-for-dessert, and I didn’t expect that she would go for fruit of the icy variety, either. For Frances, dessert means chocolate, so I went looking for chocolate frozen yogurt recipe.

I did not embark on this search with enthusiasm. In my experience, frozen yogurt is the sad thing you eat when you want ice cream but don’t want the fat. As I searched, though, I wondered if using Greek yogurt might make a difference, et viola! I found this post at Chocolate & Zucchini.

I trust Clotilde Dusoulier, and her informative description of her recipe was quite convincing. So, I gave this recipe a try.

Oh. My. God. This frozen yogurt isn’t just good for frozen yogurt. It might be the best frozen chocolate confection I’ve ever had. So rich and creamy, with a subtle tartness to balance the sweetness. It reminded me of chocolate-cream cheese frosting, or the batter for a chocolate-buttermilk cake.

A couple of notes: Being that I live in a small town in the middle of Michigan, rather than Paris, I do not have access to fresh yogurt from a Greek market, so I used Fage 2%. Also,  the chocolate I purchased for this recipe was candy bar with 80% cocoa, and not being exactly sure what qualifies as “bittersweet”, I did not add the sugar all at once. I think I used about 100 grams instead of 120, taking into consideration Clotilde’s reminder that the sensation of coldness in the finished product would diminish the sensation of sweetness.

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Chocolate Frozen Yogurt

Recently, I decided that it was about time to introduce my daughter to homemade ice cream, but I really didn’t want us to get into the habit of eating a fat-filled dessert every night. I thought about sorbet, but Frances does not believe in fruit-for-dessert, and I didn’t expect that she would go for fruit of the icy variety, either. For Frances, dessert means chocolate, so I went looking for chocolate frozen yogurt recipe.

I did not embark on this search with enthusiasm. In my experience, frozen yogurt is the sad thing you eat when you want ice cream but don’t want the fat. As I searched, though, I wondered if using Greek yogurt might make a difference, et viola! I found this post at Chocolate & Zucchini.

I trust Clotilde Dusoulier, and her informative description of her recipe was quite convincing. So, I gave this recipe a try.

Oh. My. God. This frozen yogurt isn’t just good for frozen yogurt. It might be the best frozen chocolate confection I’ve ever had. So rich and creamy, with a subtle tartness to balance the sweetness. It reminded me of chocolate-cream cheese frosting, or the batter for a chocolate-buttermilk cake.

A couple of notes: Being that I live in a small town in the middle of Michigan, rather than Paris, I do not have access to fresh yogurt from a Greek market, so I used Fage 2%. Also,  the chocolate I purchased for this recipe was candy bar with 80% cocoa, and not being exactly sure what qualifies as “bittersweet”, I did not add the sugar all at once. I think I used about 100 grams instead of 120, taking into consideration Clotilde’s reminder that the sensation of coldness in the finished product would diminish the sensation of sweetness.