Frozen Yogurt and Chocolate Cupcakes
Difficulty
Medium
Preparation Time
30 minutes
Cooking Time
20 minutes
Portions
6
Ingredients
For the chocolate biscuits
- 150 g flour
- 80 g butter
- 50 g sugar
- 2 tbsp unsweetened cocoa powder
- 1 egg yolk
For the filling
- 175 g Greek yogurt
- 2 tbsp wildflower honey
- Babbi Cocoa Cream
- Fresh mixed berries
Preparation
- Prepare the biscuit dough by combining the flour, sugar and cocoa powder. Rub in the cold butter, cut into cubes, together with the egg yolk until a dough forms. Shape into a ball, wrap in cling film and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough and cut out biscuits using a cookie cutter. Arrange them on a baking tray lined with parchment paper and bake at 180°C for about 20 minutes. Leave to cool completely.
- Crush the biscuits and mix them with two tablespoons of Babbi Cocoa Cream until the mixture resembles wet sand.
- Line the bottom of cupcake liners with the biscuit mixture, pressing it down evenly with your fingers or the back of a teaspoon.
- Place in the freezer for 30 minutes.
- Mix the Greek yogurt and honey until smooth and creamy. Remove the liners from the freezer and fill them with a generous spoonful of the yogurt mixture, leveling the surface with the back of a spoon.
- Return to the freezer for several hours.
- Once fully frozen, remove the desserts from the liners, top each one with a spoonful of Babbi Cocoa Cream and decorate with fresh mixed berries. Let stand for a few minutes before serving.
Recipe by Cannella e Confetti
