Black Forest Yoghurt Recipes

BLACK FOREST GATEAU

Steps:

• Add the yogurt, honey (or agave nectar), yogurt lemon juice and ⅔ of the frozen cherries into a food processor (or liquidizer).
• Process until creamy and even in color, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.
• Fold in the reserved frozen cherries and roughly chopped chocolate
• Transfer it to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.

BLACK FOREST YOGHURT

Steps:

• Cream together honey and yoghurt.
• If using frozen cherries, thaw.
• Finely chop or grate chocolate.
• Divide cherries between two glass bowls.
• Divide the yoghurt and spread over cherries.
• Cover with grated chocolate.
• Enjoy!

BLACK FOREST FROZEN YOGURT ICE CREAM

Steps:

• Be sure that your ice cream maker bowl is in the freezer or being prepped according to the manufacturer's instructions.
• In a large bowl, combine yogurt, cocoa powder, sugar, and vanilla. Taste for sweetness, and add as your tastes prefer. (We opted for more of a dark chocolate flavor with just enough sweetness to smooth out the edges of the cocoa powder.)
• Combine mixture well with a wire whisk until smooth. Cover and let refrigerate a minimum of 1 hour until thoroughly cooled. (We found that since the yogurt mixture is so thick, it worked best for us if it was as cool as possible before we started the freezing process.)
• Remove yogurt mixture from the fridge and freeze according to your ice cream maker's instructions. (For us, it took the max time recommended - 40 min - to thicken up properly.)
• Once ice cream has begun to freeze and thicken to a soft-serve consistency, turn off your machine. Transfer ice cream into a large, freezer safe container, mixing the cherries and chocolate chips in with the ice cream as you go.
• Place mixture in the freezer for 1-2 hours before serving to allow for final setting up.
• After this initial setting up, if you have leftovers you are keeping for delicious dessert later; remove the ice cream container from the freezer 10-15 min before serving to allow to soften slightly.

BLACK FOREST YOGURT POPSICLES

Steps:

• Combine the Greek yogurt, vanilla extract, and honey in a small bowl.
• Put approximately half of the yogurt mixture into a second bowl. To one bowl, add the cocoa powder and mix to combine.
• Flavor each yogurt to taste with additional cocoa, honey, or vanilla as desired.
• Spoon the vanilla yogurt, cocoa yogurt, and cherry pie filling in alternating patterns into each popsicle mold. Only spoon in approximately 1-2 Tablespoons at a time to get many different layers throughout the popsicles. Tap the popsicle mold on the counter to help the ingredients settle and remove gaps if necessary.
• Continue filling each mold until there is approximately 1/2 inch gap at the top.
• Insert the popsicle sticks into the center of each mold. The thickness of the yogurt should make them easily stand up. (I do not use the lid of the mold because often times the popsicle sticks slant enough that it makes it difficult to remove).
• Freeze the popsicles until completely set, at least 4 hours.
• To remove from the mold, run hot water over the outside of the popsicle molds. Wiggle the sticks until you can pull the popsicles out. Only run under hot water briefly each time to prevent melting as much as possible.

BLACK FOREST FROZEN YOGURT PIE

Steps:

• Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plate; freeze until firm.
• Using an electric mixer, mix on slow speed 1/2 cup fresh raspberries with Yogurt Bar raspberry frozen yogurt just until fruit is mixed inches Return frozen yogurt mix to freezer until it regains firmness. Use an ice cream scoop to fill pie shell with raspberry frozen yogurt mix, piling the scoops into a mound. Freeze until firm, at least two hours.
• Just before serving, remove pie from freezer. Garnish with remaining fresh raspberries and drizzle with chocolate syrup. Sprinkle with toasted coconut if desired.

BLACK FOREST GATEAU

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
• Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
• Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
• Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
• Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
• When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

BLACK FOREST TRIFLE

Steps:

• Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
• Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
• Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.