No FOMO here, just FroYo. Maple frozen yogurt to be exact.
My week of maple continues but this time I’m moving away from coffee cake and going cold. Really cold.
As Colin and I start making new traditions for our family, Easter was a blank slate. This dessert was so easy to pull together on Sunday and was the perfect follow up to our beef tenderloin dinner. I had three cups to myself and couldn’t decide whether to eat the chocolate cup and froyo together, or eat them separately. I’ll need to make a few more batches to continue testing.
Have you tried Brown Cow yogurt? I picked some up at Whole Foods a few months ago and have been hooked on their maple flavor ever since. I have a love/hate relationship with yogurt but with it’s rich maple flavor, Brown Cow’s maple yogurt has me madly in love.
Unlike ice cream, frozen yogurt doesn’t contain eggs. It has only a handful of ingredients so you don’t have an excuse not to have them on hand. Seriously. Yogurt, sugar and heavy cream? If you don’t have all of those in your kitchen right now stop reading this and go food shopping.
When taking photos takes too long… everything starts to melt!
I saw a variation of these chocolate cups on Instagram over the weekend and knew I wanted to have some of my own to try. They’re the perfect vessel for enjoying the frozen yogurt in. In fact, they’re the perfect vessel to enjoy any number of things in: candied nuts, fresh fruit, more chocolate. The options are endless so you get to be creative with it! Make sure you use silicon muffin liners to make it super easy to peel them off the chocolate mold.
The best part of this maple frozen yogurt in mini chocolate cups? You get to eat the chocolate cup once you finish the frozen treat!
- 3 ounces semi sweet chocolate
- 1 cup brown cow maple yogurt
- 1/2 cup granulated sugar
- 1/3 cup heavy cream
- Place the semi sweet chocolate in a heatproof bowl and microwave for 2 minutes or until melted. Stir every 30 seconds until melted. Using your fingers or a paint brush, paint the inside of 6 mini silicone muffin liners with chocolate. Start with a thin layer but cover completely. Place liners in the fridge until chocolate has solidified, about 20-30 minutes. Repeat 2-3 more times until you feel that you’ve achieved a consistent and solid covering of the muffin liners. Place in fridge for 1-2 hours to completely solidify.
- In a medium bowl, whisk together the yogurt, granulated sugar and heavy cream. Pour into an ice cream maker and churn for about 12 minutes. Transfer to the freezer and let solidify until ready to serve.
- Once the chocolate has fully hardened, carefully peel off the silicone muffin liners. Fill each with a scoop of frozen yogurt. Enjoy!
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