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.
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.