Chocolate Yogurt Pots de Creme

Chocolate Yogurt Pots de Creme

chocolate cream:

• • 2 eggs

  • 1/2 cup granulated sugar

  • 1/2 cup FAGE Greek yogurt (2% milk-fat)

  • 1/2 tablespoon vanilla

  • 1 tablespoon unsweetened cocoa powder

  • 2 ounces semi-sweet chocolate, chopped (62% cacao)

  • 2 ounces unsweetened chocolate, chopped (99% cacao)

chocolate ganache:

• • 4 tablespoons whipping cream

  • 2 ounces semi-sweet chocolate, chopped (62% cacao)

garnish:

• • 1/4 teaspoon coarse sea salt or Fleur de Sel

  • whipped cream

  • fresh berries

Fill a medium saucepan with 2 inches of water and set on the stove to come to a gentle simmer. In a heatproof bowl that's big enough to sit on top of the saucepan without touching the water, whisk together the eggs, sugar, yogurt, vanilla and cocoa powder until smooth. Stir in the chopped chocolate.

Set the bowl on top of the saucepan of water. Hold the end of an instant read thermometer in the mixture and whisk constantly as the chocolate melts and the mixture becomes smooth. Continue whisking constantly and cook the pudding until it becomes very thick and the thermometer reads 165 degrees Fahrenheit. This process should take about 10-15 minutes.

Remove bowl from the heat and immediately pour into 4 ramekins, small bowls or cups. Smooth out the surface of the pudding, and cover each dish with plastic wrap, so that the plastic is resting against the pudding (to prevent a "skin" from forming as it cools). Place in the refrigerator to chill while you make the ganache.

Place the 2 ounces of chopped chocolate in a bowl. In a clean heatproof bowl, pour the 4 tablespoons of whipping cream. Place over the saucepan of simmering water and heat the cream gently, stirring constantly with a whisk or spatula, just until the cream is about to bubble. Remove from the heat and pour the cream over the chopped chocolate. Let sit for 3 minutes, then stir with a spatula until completely smooth and shiny.

Divide the ganache between the 4 serving dishes and smooth out the top. Sprinkle with the sea salt. Refrigerate uncovered for 1 hour before serving. Serve with whipped cream and berries, if desired.

Yields 4 servings.