Chocolate frozen yoghurt
Ever tried to combine tangy yoghurt with chocolate and then freeze it? While this sensation might not be for everyone, I am quite fond of it myself. Read on!
More intriguing than ordinary chocolate ice cream
As you may know, frozen yoghurts may not always contain very much actual yoghurt. But today’s recipe certainly does! All this yoghurt gives a special touch to the chocolate flavour – I hesitate to say “tangy” but it is certainly derived from there. Myself, I find this quite intriguing and way less ‘plain and mundane’ than many ‘normal’ chocolate ice creams can be. My children agree with me so take it from us: if you like chocolate, give it a try and see if you like it too!
So, what else is in there? Following my own guidelines for better froyos, the actual yoghurt used is of the Turkish type (dense, with a fat content of 10 %). The chocolate should (as always) be of good quality – the one I used had a cocoa content of 50 %, and I would suggest that you at least do not go below that. Chocolate purists may want to aim for 70 %, but I leave this delicate choice to your personal preferences.
Adding to the flavour, I used raw sugar (but ordinary white will do just fine too!), a little golden syrup, and a good pinch of salt. Towards the end, I also add some Italian meringue in order to further improve the consistency: the effect is nice and makes up for the fact that the overall fat content of this froyo stays (relatively) low. I like to add that the idea to add meringue to the yoghurt came to me from my talented Czech ice cream friend Katerina and her experiments in froyo-perfection!
Should you like to skip the Italian meringue, there are other possibilities: First of all – consider making the “vegan alternative” to Italian meringue: Aquafaba! It is super-easy, and the result is basically just as good as if you’d be using the Italian meringue.
Otherwise, I would suggest that you consider using cream (or sour cream of a type which can be cooked) instead of the milk, add a little more sugar, and even a sheet of gelatine (or agar agar, or an egg or two) to the chocolate sauce to make sure the consistency turns out to your liking. If you dare, you might also whip up 1-2 egg whites and add them towards the end (a common Italian meringue-replacement). But then again: if you plan on eating your froyo rather quickly after preparation, there is little need for any further stabilisation: you may well get by without it.
As you will see, I also added a little milk – mainly in order to make it easier to melt the chocolate and prepare the chocolate sauce (in other words, if you don’t want to add that milk, just find another way to do that).
Preparations: Make a (kind of) chocolate sauce and mix it with the yoghurt
And making the froyo base is relatively easy too: basically all the things that will add flavour and sweetness to the yoghurt go into a saucepan, together with a little milk – the chocolate, the sugar, the cocoa powder, a little golden syrup and a good pinch of salt. Heat, whisk and dissolve. Very soon, you will have a nice, dense and very sweet chocolate sauce!
Once this sauce is ready and has cooled down, mix it into the yoghurt: your frozen yoghurt base is now ready to churn!
When the churning is almost finished, add a suitable amount of Italian meringue to your froyo. This special, soft meringue basically consists of egg whites and sugar. Historically, it has been used to improve the consistency of sorbets, but the principle can be applied also to frozen yoghurts – read all about Italian meringue here, where the detailed instructions for how to prepare it also are set out (I won’t repeat them in this post).
After the addition of the Italian meringue, let the churning continue to the end. Your chocolate froyo is ready! Enjoy!
Or save it for later in the freezer – put it in a freezer-safe container, and cover well with plastic film and a lid. Thanks to the combination of the ingredients (particularly the fat- and sugar parts) and the Italian meringue, your chocolate froyo should handle storage in the freezer well.
As I wrote in the beginning, the yoghurt adds a particular twist to the overall chocolate flavour which I personally like and find quite intriguing. It certainly won’t end up tasting just like any “plain” chocolate ice cream. If you would like to give you and your tastebuds a special chocolate experience, give this a go!
- 500 ml (slightly more than 2 cups) Turkish yoghurt (or equivalent dense types with about 10 % fat)
- 100 ml (slightly less than ½ cup) whole milk
- 200 gram chocolate (of good quality; at least 50 % cocoa)
- 100 ml (slightly less than ½ cup) sugar (preferably raw)
- 1 tablespoon golden syrup
- 3 tablespoons cocoa powder
- pinch of salt
- about 100-150 ml (around ½ cup, more or less) Italian meringue [see the post on Italian meringue for detailed instructions] OR - if you don't want to use any eggs - make the same amount of vegan Aquafaba (see the post on the site for specific, incredibly easy, instructions!
- Heat the milk, add and melt the chocolate and then add all the other ingredients except for the yoghurt and the Italian meringue (= the sugar, the golden syrup, the cocoa powder, the pinch of salt).
- Whisk until all has melted and the sauce is smooth. Set aside to cool down.
- When the chocolate sauce has cooled down, mix it with the yoghurt and churn in your ice cream machine.
- When the churning almost is finished, add the Italian meringue and churn until finished.
- Enjoy immediately or store in a freezer-safe container covered with plastic film and lid in your freezer for future enjoyments.