- • 100g Whipping Cream
- • 50g Callebaut® Finest Belgian Dark Chocolate 811NV
- • Honey coated muesli, fresh raisins with Callebaut Cocoa Nibs ( NIBS-S502-X47) and bakestable chocolate chips Callebaut ® (VH-9466-554)
Chocolate Yoghurt Pots
Ingredients
Method
• Place the dark chocolate Callebaut 811NV and cream together in a plastic bowl and heat in a microwave for 30 seconds. If the chocolate has not melted, heat at 10 second intervals until melted.
• Stir well to create a smooth emulsion.
• Pipe a layer of 25 g of chocolate sauce on the base of a glass jar.
• Allow to set for 30 minutes.
• Top up the jar with 75 g natural yoghurt, and sprinkle with the muesli, fresh raisins, cocoa nibs and bakestable chocolate chips.
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