Chocolate yogurt cream with almond brittle

For 4 people
  • 200 g dark chocolate couverture
  • 1 sheet white gelatine
  • 200 g whipped cream
  • 1 Parcel Vanillin sugar
  • 100 ml Milk
  • 2 (à 150 g) Cup of skimmed-milk yogurt
  • 1-2 EL Brandy
  • 2 ELZucker
  • 1 EL chopped almonds
  • 4 Wafer-thin chocolate bars to decorate
  • Oil
  • aluminum foil
30 minutes
Melt the couverture in a hot water bath. Soak the gelatine in cold water. Whip the cream. Sprinkle in the vanillin sugar. Heat the milk lukewarm. Squeeze out the gelatine and dissolve it.
Add the couverture and whisk with a whisk to a creamy mixture. Fold in the whipped cream. Stir the yogurt and brandy until smooth. Alternately fill glasses with the chocolate mousse, pull through with a wooden stick and chill.
Meanwhile sugar golden yellowmelt. Stir in the almonds, spread on oiled aluminum foil and let cool. Roughly chop before serving and sprinkle on the dessert. Serve decorated with chocolate bars.
1 person approx.:
  • 550 kcal
  • 2310 kJ


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