Chocolate Yoghurt Dip


Makes 1
Difficulty Easy
Preparation 10 MINS
Cooking 5 MINS
Dark chocolate and yoghurt make a sensational combination and this easy to make dip is perfect for a special treat at night for one or to serve to the whole family.


2 tablespoons milk
100g dark chocolate, finely chopped
2/3 cup thick Greek-style natural yoghurt
fresh fruit, to serve (we used strawberries, watermelon, kiwi fruit and pineapple)
Handy Tips
The consistency of you dip may vary, depending on the yoghurt you use. Pot-set yoghurt will give you a slightly thicker dip compared to stirred yoghurt. We've served this dip in a coconut for fun! To prepare a coconut, carefully pierce the 'eyes' of the coconut with a corkscrew or skewer. Drain the juice. Holding the coconut in one hand, tap sharply around the 'equator' with a hammer until the shell splits in half. It may take about 30 seconds of patient tapping before it cracks. Remove the flesh from the half with the holes, using a butter knife and cut into chunks for serving. Make a ring with foil to help steady the coconut half on the platter.


  1. Heat milk in a small saucepan over low heat until very hot and foamy, but not boiling. Remove from heat and add chocolate. Set aside for 2-3 minutes to melt, then stir until smooth. Pour into a medium bowl and stir in yoghurt. Refrigerate for 1 hour until thickened and cool.
  2. Peel and slice the fruit, or use a biscuit cutter to cut into shapes and thread onto skewers if desired. Serve fruit dippers with chocolate yoghurt dip.

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