no-bake chocolate yoghurt cake
Prep: 15 min
(serves 8 servings)
400g dark chocolate couverture
300g mild yoghurt
75g butter, melted
200g digestive biscuits, crumbled into a powder
fresh fruit, chopped (recommend strawberries, raspberries, kiwi - sour enough to cut through sweetness of chocolate
Combine digestive biscuits with melted butter, and layer tart/cake tin with biscuit mix, or 8 jars/glasses (ca. 4 full tsp per portion), gently pressing down with a tsp.
Melt dark chocolate in a glass/metal bowl over barely simmering water.
Add milk, and mix constantly until it is combined, then add yoghurt.
Remove bowl from heat. Pour chocolate yogurt over biscuit-based tart/cake tin, or split among the 8 jars/glasses (ca. 4 tbsp per portion).
Before serving, add fresh fruit on top.