Recipe: Yogurt and Chocolate Glasses (Bicchierino allo Yogurt e Cioccolato)
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Greek yogurt | 800g |
| Chocolate | 160g |
| Powdered sugar | 130g |
| Vanilla bean | 1 pod |
| Agar agar | 10g |
| Brown sugar | 50g |
| All-purpose flour | 120g |
| Butter | 75g |
| Chocolate (for biscuits) | 40g |
Instructions
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Prepare the Yogurt Cream
Divide the Greek yogurt into two separate bowls. In one bowl, mix the yogurt with powdered sugar and the seeds from the vanilla bean. Stir until you have a smooth, homogeneous cream. In the other bowl, add the remaining yogurt and melt 40g of chocolate (you can do this in a microwave or over a double boiler). Stir the chocolate into the yogurt until well combined, forming a dark chocolate cream. -
-
Prepare the Agar Agar for Both Creations
In a small saucepan, heat 50ml of water on low heat. Add 5g of agar agar to the saucepan and stir constantly until the mixture thickens. Once the agar agar is dissolved and thickened, remove from heat. Add a spoonful of the vanilla cream mixture to the agar agar mixture and stir well. Pour this agar agar mixture into the vanilla yogurt cream and mix until fully incorporated. Cover with plastic wrap and place it in the refrigerator for 1 hour to set.Repeat the same process for the chocolate cream. Heat another 50ml of water, dissolve the remaining 5g of agar agar in it, and mix as you did for the vanilla mixture. Once thickened, pour the agar agar mixture into the chocolate cream and stir well. Cover with plastic wrap and refrigerate for another hour to set.
-
Prepare the Biscuit Base
While the creams are setting, prepare the biscuit base. In a food processor, combine sifted flour, cold butter cut into small pieces, a pinch of salt, and brown sugar. Pulse until you get a crumbly, sand-like texture. Transfer the mixture to a bowl and add 40g of melted chocolate. Mix the ingredients by hand to form a dough. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. -
Roll and Cut the Biscuits
Once the dough has chilled, roll it out on a lightly floured surface to about half a centimeter thick. Use a cookie cutter in the shape of a spoon to cut out small biscuit shapes. Arrange them on a baking sheet lined with parchment paper. -
Bake the Biscuits
Preheat your oven to 170°C (340°F) for static baking or 160°C (320°F) for a fan-assisted oven. Bake the biscuits for 15 minutes (or 10 minutes in a fan-assisted oven), until golden. Once baked, remove them from the oven and let them cool completely. -
Assemble the Dessert
Once both the vanilla and chocolate creams have set, transfer them into separate piping bags fitted with star-shaped nozzles. Pipe the vanilla cream and chocolate cream alternately into glass cups, creating a layered effect. Top each dessert glass with one of the homemade spoon-shaped biscuits. -
Chill and Serve
Refrigerate the finished yogurt and chocolate glasses for about 30 minutes to allow the flavors to meld together. Once chilled, serve the creamy, decadent dessert to your guests, and enjoy this perfect treat!
Tips & Variations
- You can replace the chocolate in the biscuits with cocoa powder for a less sweet flavor.
- If you prefer a smoother texture for the yogurt cream, you can blend it until perfectly smooth before refrigerating.
- For a more decadent touch, drizzle some melted chocolate over the top before serving.
This Yogurt and Chocolate Glasses dessert is a rich and creamy delight that combines the tangy smoothness of Greek yogurt with the deep richness of chocolate. The homemade biscuits provide the perfect crunch to balance the creaminess, creating a delightful contrast of textures and flavors in each bite. Perfect for special occasions or a deliciously indulgent treat!
