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    Home / Recipes / No Bake Desserts

    Chocolate Frozen Yogurt Cups

    Feb 6, 2018 · Updated: Oct 13, 2023 by Dee Dine · Affliate links disclosure.

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    Chocolate frozen yogurt cups, a 2 ingredient recipe made in under half an hour with snappy chocolate shell filled with a light chilled vanilla cream yogurt center. An easy, dairy free dessert.

    Vanilla Cream Chocolate Truffle Cups (vegan - dairy-free - gluten-free)

    These chocolate frozen yogurt cups are filled with a fluffy sweet yogurt cream encased in dark chocolate. It's nutrition-rich and high in protein, and the chocolate shell is built with healthy dark chocolate.

    How to Make

    Just mixed up a creamy yogurt center, and melt chocolate chips. Coat the insides of cupcake liners, either 6 full size or 12 minis - with chocolate. Let them solidify, about 15 to 30 minutes. Then mix up the cream center and spoon it in. Top each with a cap of chocolate and let that solidify.

    Be careful peeling off the liners. Foil works better than paper.

    I mixed an almond yogurt with a bit of milk and stirred in some sugar.

    How Healthy is Chocolate?

    Dark chocolate is rich in nutrients including fiber, iron, magnesium and copper.  And it is considered one of the best sources of antioxidants - right up there with blueberries. Cacao is made from the seed of the cocoa tree. All this gloriousness from a simple seed.

    Studies show dark chocolate can improve your overall health and support your heart health.

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    I have made these cups with many brands of chocolate, including dairy free Enjoylife. But you can use your favorite. Just try for at least 60% cacao if  not higher, and few ingredients. You are looking for "dark chocolate", that typically aligns with fewer additives.

    How to Make Chocolate Cup Snappy

    Sometimes I add a tablespoon of coconut oil to thin out the chocolate coating and make it more snappy. That means you probably need to keep the cups refrigerated or even frozen. But it really depends on the chocolate brand you use. I have used Lindt, HU and Enjoylife dairy free chips. Enjoylife especially doesn't need the coconut oil to set thin and snappy.

    How Long Do Homemade Truffles Last?

    Keep these yogurt cups two weeks refrigerated, or frozen up to three months. Make them in standard cupcake size as I have here, or mini for double the number.

    And here are other truffle recipes:

    • Chocolate Sugar Cookie Truffles
    • Chocolate Spice Truffles
    • Edible Chocolate Chip Cookie Dough
    • Easy Truffles Recipe
    • Protein Ball Recipes
    • Chocolate Covered Chickpeas

    Good luck and tag me on Instagram if you make it! Or share to other social media.

    I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter

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    📖 Recipe

    Vanilla Cream Chocolate Truffle Cups (vegan - dairy-free - gluten-free)

    Chocolate Frozen Yogurt Cups (2 ingredient)

    Created by Dee Dine
    Chocolate frozen yogurt cups, a 2 ingredient recipe made in under half an hour with snappy chocolate shell filled with a light chilled vanilla cream yogurt center. An easy, dairy free dessert.
    5 from 6 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 12
    Calories 108 kcal

    Ingredients
     
     

    Chocolate Shell

    • 1 cup chocolate chips
    • 1 tablespoon coconut oil

    Whipped Vanilla Cream Center

    • 2 cups yogurt I used almond yogurt
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    Instructions
     

    Make the Chocolate Shell

    • Melt the chocolate and coconut oil in a microwave at 60 seconds. Stir warmed chocolate until all chocolate is melted.
      1 cup chocolate chips, 1 tablespoon coconut oil
    • Insert cupcake liners into either a 6-cup standard cupcake pan or 12 mini-cupcake pan .
    • Spoon several tablespoon of melted chocolate shell into each cup, tipping each cup to coat the sides. The chocolate will harden very fast, so tip fast! I do two coatings, letting the first coat solidify - so the wall is thick enough to hold the cream. Hold back enough melted chocolate to pour a cover on all cups.
    • Let chocolate cups harden in the refrigerator about 15 minutes, longer if you have a thick wall of chocolate.

    Fill Cups

    • Spoon the chilled yogurt into each chocolate cup, pressing gently to remove bubbles. I overfilled each cup a bit to create a dome. Freeze the cups 30 minutes to solidify the cream.
      2 cups yogurt
    • Spoon on top of each cup a layer of the remaining chocolate shell. You might have to melt the chocolate again slightly to make it spoonable. But try to let it cool to room temperature before spooning it on the chilled yogurt.
    • Set the cups in the freezer for 30 minutes to solidify the cream. Then refrigerate after that.
    • When ready to eat, peel off the paper cup to serve. Serve cups whole, or slice. Enjoy and prepare for a chocolate party in your mouth.

    Nutrition

    Calories: 108kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 31mgPotassium: 104mgFiber: 1gSugar: 10gVitamin A: 3IUVitamin C: 0.4mgCalcium: 101mgIron: 1mg
    Tried this recipe?Let us know how it was!

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      Homemade Pistachio Butter (1 ingredient)
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      Chocolate Strawberry Date Bites
    • chickpea protein cookies.
      Chocolate Chickpea Protein Cookies

    Comments

    1. Tal says

      April 21, 2022 at 11:18 am

      Hey, this looks amazing! I'm just wondering about the Whipped Vanilla Cream Center - is it need to blended with a blender, not whipped with a mixer?

      Reply
      • Dee Dine says

        April 22, 2022 at 11:34 am

        I get a creamier and more thorough blend with my blender but using a mixer is fine.

        Reply
    2. Ela says

      May 23, 2019 at 8:09 pm

      5 stars
      The filling looks so fluffy and creamy! I would love to grab some of these beautiful truffle cups! Going to pin the recipe now. 🙂

      Reply
      • Dee Dine says

        May 25, 2019 at 4:14 pm

        Thank you so much Ela! I'd love to share with you! Thanks for pinning! Dee xx

        Reply
    3. Emily K. says

      March 08, 2019 at 1:14 am

      5 stars
      Thank you for putting a instruction to refridgerate the milk. I've used a few receipes so far with milk/cream in them and none of them have mentioned anything about refridgerating even when it was needed.

      Reply
      • Dee says

        March 08, 2019 at 4:33 pm

        Thank you for such a nice comment Emily. I really appreciate it. Hope you like the recipe! Best, Dee xx

        Reply
    5 from 6 votes (2 ratings without comment)

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    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find easy, healthy recipes made with few ingredients and always egg free, dairy free, & gluten free. About Dee →

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