This week has been particularly long. It has been one of those “just give me a pint of ice cream and a Big Bang Theory marathon every night” kind of week. But since everytime we buy our favourite ice cream we eat in in one sitting, we decided to create our own substitute for ice cream. Just to keep fitting through the doors, basically. Fear not, we are not going to give you a recipe with frozen banana / stevia / avocado cream / black beans / whatever “healthy” ingredientthere’s left in the market. These chocolate and mascarpone pots are as naughty as it gets, but we’ve tried to minimized the damage (and the guilt) by using skimmed milk, bio yogurt, dark chocolate and just one tablespoon of sugar. And no palm oil, the latest enemy of human health. Is this good for you? Well, it’s better than supermarket bought ice cream, that’s for sure. You can lick a pear if you want to stay skinny, but we need our chocolate fix no matter the muffin rolls.
You will need:
100 ml skimmed milk
100 g dark chocolate (we used 85% cocoa dark chocolate)
5 bio chocolate yogurt
250 g mascarpone
1 tablespoon sugar
The steps are ridiculously easy: first melt the chocolate using a bain marie. In case you don’t master this easy technique, you can find this video very useful. Once the chocolate is melted, pour the skimmed milk in the same pan and mix well until you get a smooth, creamy consistency. Remove from the heat and let it cool down for a few minutes. Then pour the chocolate in your pots to create the base for this delicious dessert. Let it cool completely.
In the meantime whisk the chocolate yogurt and 125 gr mascarpone together. In a separate bowl, whisk the rest of the mascarpone (125 g) with one tablespoon sugar for just a few seconds. It’s important that the mascarpone keeps a creamy, heavy consistency.
Finally, it’s time to assemble the pots: with the help of a spoon pour your chocolate yogurt and mascarpone mix over the chocolate and then add the creamed mascarpone over the top.
It’s messy, it’s fresh and it’s delicious. Bear in mind that it’s not overly sweet, so you might want to add more sugar. But remember, according to the news, sugar is the devil. It’s up to you…
You can serve it in a huge pot and share it like you would share a pint of ice cream or you can prepare five to six smaller pots and serve it as individual dessert. We prefer the two spoons, just one pot with a touch of Netflix serving method. But if you want to control your portions or serve it for pudding when entertaining, go for the small pots.
The best thing about this recipe is that it admits all kinds of variations. You can change the chocolate for strawberries, banana, mango… be creative. You can use jam as base, mix a fruit yogurt with the mascarpone and then top it with the creamed mascarpone and some fresh fruit. I personally always go for chocolate, but if you want a fruitier version, the sky is the limit!