- 7 ounces high quality milk chocolate, finely chopped
- 1 3/4 cups plain whole-milk greek yogurt
- 1/2 teaspoon vanilla extract
- Pinch of Salt
- Confectioners’ or granulated sugar, to taste (see note)
- 1/4 cup plain whole-milk yogurt
- 3 tablespoons natural smooth peanut butter
- 2 teaspoons honey
- 2 tablespoons salted roasted peanuts, chopped
- Chocolate shavings, for topping
- In a double boiler, heat the chocolate over barely simmering water, stirring until smooth. Turn off the heat but leave the chocolate over the warm water.
- Slowly stir in the yogurt to the chocolate, eventually switching to a whisk. The goal is to do it at a pace that doesn’t seize up the chocolate but allows the yogurt to warm up and meld with the chocolate. Once the mixture is smooth, whisk in the vanilla and salt. Taste and add sweetener if desired (see note). In a small bowl, whisk together the 1/4 cup yogurt with peanut butter and honey. If peanut butter is cold/thick, heat briefly to loosen.
- Pour half the chocolate yogurt into five jars, around 4 ounces each. Scoop of spoonful of the peanut butter into the middle of each jar, then top with remaining yogurt.
- Place the yogurt in the refreigerator and allow to chill for 1 hour. Top with peanuts and chocolate before serving.
+ You may be tempted, as I was, to try dark chocolate in place of the milk chocolate. While it works, it’s slightly tart and in my mind, requires quite a bit of extra sweetener.
+ I used honey across the board to sweeten the pots but I like the flavor of honey and chocolate together.
+If you would like to make Cheryl’s original recipe (without the peanut butter middle), use 2 cups yogurt and 8 ounces of chocolate for the base and ditch the peanut butter/honey.