Chocolate Frozen Yogurt Recipes

CHOCOLATE FROZEN YOGURT

Steps:

• Add the ingredients to your food processor. Process until completely smooth, stopping once to scrape the sides and bottom of the bowl.
• Using a spatula, transfer the mixture to a square 9-inch pan. Cover with cling wrap, and freeze for 1 hour.
• Remove the pan from the freezer. Use a fork to stir the already-frozen edges into the still-soft center. If the edges are very frozen, you might need to scrape them with a knife. Stir the mixture until smooth, then spread it evenly in the pan.
• Cover again, and place in the freezer for 3 more hours, repeating the process of stirring the yogurt every 60 minutes.
• When the entire mixture is frozen, serve immediately as soft-serve yogurt (use chilled bowls), or freeze for two more hours for a firmer consistency that you can scoop out with an ice cream scoop.
• If frozen overnight, remove the yogurt from the freezer 10 minutes before serving to allow it to soften.

MEXICAN CHOCOLATE FROZEN YOGURT

Steps:

• Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
• Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

CHOCOLATE FROZEN YOGURT

Steps:

• Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
• Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

CHOCOLATE FROZEN YOGURT

Steps:

• In medium saucepan, combine the sugar and cornstarch.
• Stir in milk.
• Cook and stir over moderate heat until thickened and bubbly.
• Remove from heat; let the mixture cool in refrigerator.
• Add vanilla and yogurt.
• Refrigerate until the mixture is chilled.
• Melt the chocolate over a double boiler on low heat.
• While the chocolate is still hot, pour it very slowly into the chilled yogurt mixture while stirring very gently.
• Freeze in a ice-cream maker according to manufacturer's directions.

FROZEN CHOCOLATE YOGURT

Steps:

• Place yogurt, sugar, cocoa, salt, espresso and rum in a large bowl and whisk until thoroughly mixed and smooth. Stir for about 10 minutes until sugar is dissolved.
• Transfer to ice cream maker and freeze according to manufacturer's directions.
• Freeze at least five hours before serving.

WHITE CHOCOLATE FROZEN YOGURT

Steps:

• Chop the white chocolate into small pieces and place it in a blender.
• Put the half-and-half in a pot set over medium heat and bring to a simmer. Stir in the salt, then pour the hot mixture over the chocolate in the blender. Turn the blender on low and gradually increase the speed to medium high. Blend for 1 minute to emulsify the chocolate into the hot liquid. When the chocolate is completely melted and blended into the dairy, add the yogurt. Blend until smooth. Pour the yogurt base into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and let it rest overnight in the refrigerator.
• The next day, churn the base in an ice cream maker according to the manufacturer's instructions.

CHOCOLATE FROZEN YOGURT

Steps:

• In a small saucepan, bring the chocolate, agave nectar, milk, and salt to a simmer over medium heat. Remove the pan from the heat and whisk until smooth. Whisk 1/2 cup of the yogurt into the warm chocolate mixture. Then add the remaining yogurt and whisk until the mixture is smooth.
• Freeze the yogurt mixture in an ice cream maker according to the manufacturer's directions. Serve immediately, or transfer to a tightly sealed container and freeze up to 2 days.
• nutrition information:
• Fat: 32g (before), 11.4g (after)
• Calories: 521 (before), 276 (after)
• Protein: 14g
• Carbohydrates: 38g
• Cholesterol: 8mg
• Fiber: 3g
• Sodium: 102 mg