Homemade chocolate yogurt (with or without yogurt maker)

1. Heat your milk, fMelt 100g of baking chocolate (or 2 tablespoons of spread) in a little hot milk. Mix well to have a smooth liquid, let cool.
2. Let it cool to around 40°. 
3. Gently mix the lukewarm milk with the yogurt until the mixture is smooth. If desired, add sugar. You can also add 2 tablespoons of powdered milk to obtain a firmer texture.
4. Fill your pots with the mixture, place them in your yogurt maker or in your hot (but switched off) pressure cooker for a minimum of 6 hours and up to an entire night.
5. Place your yogurts in the refrigerator between 2 and 4 hours before enjoying.
6. Save some yogurt to seed your next batch! 

Your yogurts will keep for around 5 days in the refrigerator, find all our advice here.