Yogurt and Chocolate Cup
- Vegetarian
- Energy Kcal 958
- Carbohydrates g 99.5
- of which sugars g 76.6
- Protein g 21.3
- Fats g 52.8
- of which saturated fat g 29.79
- Fiber g 1.1
- Cholesterol mg 91
- Sodium mg 209
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Bicchierino allo yogurt e cioccolato is this fresh, creamy treat, really from Italian summer menus. And look, what makes this yogurt and chocolate dessert stand out is how it brings together the tangy taste of yogurt with rich, sweet chocolate notes. Seriously, these little glasses—called bicchierini—are super popular at casual get-togethers and special dinners. They show how you can make something feel both elegant and fun. Plus, it's not heavy at all. This no-bake yogurt chocolate treat keeps things light, with a balance that’s just right for those days you want something refreshing, yet a bit special. The chocolate part? Not just basic. It comes with a shortcrust pastry spoon that’s not only cute but gives a really nice crunchy bite, making each scoop more interesting.
This easy yogurt chocolate recipe feels fancy but, to be honest, it’s actually pretty simple. You’ll find different versions in Italian homes. Sometimes the yogurt is plain and a bit tart, other times it’s flavored for a sweeter touch. And the chocolate layer? Oh, it usually has that deep, moist flavor like a good chocolate mousse. Pretty much perfect with the cool, smooth yogurt. Those pastry spoons? A fun detail you don’t see every day—they start out crisp, but let them sit in the dessert for a minute, and they soak up the cream. Even tastier.
A healthy chocolate dessert like this can go with just about any meal. But especially when the weather’s warm and folks want something chilled. It's a great way, honestly, to capture that classic Italian vibe at home. And listen, with a quick yogurt dessert that’s both playful and satisfying—no baking, no stress. Just a good reason to grab a spoon and dig in. Hosting a dinner party? Or just enjoying a quiet evening? This dessert will definitely, definitely impress. Best part? It's as easy to make as it is to enjoy. Really brings a taste of Italy to your table with minimal effort. For real.
INGREDIENTS
- Ingredients for 4 glasses
- Greek yogurt 3.3 cups (800 g)
- Chocolate 0.7 cup (160 g) - sauce
- Powdered sugar 1 cup (130 g)
- Vanilla bean 1
- Agar agar 2 ½ tsp (10 g)
- for the chocolate cookies
- Brown sugar ¼ cup (50 g)
- Type 00 flour 1 cup (120 g)
- Butter 5.3 tbsp (75 g)
- Chocolate 1.5 oz (40 g) - sauce
How to prepare Yogurt and Chocolate Cup
To make the yogurt and chocolate glass, take the yogurt and divide it in half into two separate bowls. In one bowl, add the Coconut panna cotta with chocolate sauce 1 and 2 tablespoons of powdered sugar 2, mix with a spatula to combine, and you will obtain a dark cream. In the other bowl with the yogurt, add 1/2 cup of powdered sugar 3
and the seeds of one vanilla bean, mix to obtain a homogeneous cream 4. Place a small pot on the stove and heat over low heat 1/4 cup of water, then add 1 teaspoon of agar agar 5 and mix to dissolve it 6, and thicken the mixture over low heat.
When the mixture is thick, turn off the heat, temper a tablespoon of the light cream in the pot 7, mix, and then pour the entire agar agar mixture into the cream 8, mix to combine 9, then cover with plastic wrap and let it set in the refrigerator for 1 hour.
Proceed with the chocolate cream following the same procedure: place a small pot on the stove and heat over low heat 1/4 cup of water, then add 1 teaspoon of agar agar and mix to dissolve it 10, and thicken the mixture over low heat. When it is thick, turn off the heat, temper a tablespoon of the dark cream 11, pour the entire agar agar mixture into the cream 12
mix to combine 13, then cover with plastic wrap and let it set in the refrigerator for 1 hour. Meanwhile, prepare the cookies: in a mixer, place the sifted flour, cold butter in pieces, a pinch of salt, and the brown sugar 14. Pulse the blades for a few moments, just long enough to obtain a sandy dough, transfer it to a bowl and add the chocolate sauce 15,
mix by hand to gather all the ingredients 16. Once you have obtained a compact dough, transfer it onto a floured surface 17, shape it into a block, cover it with plastic wrap 18, and let it rest in the refrigerator for about 30 minutes, until firm.
After this time, roll out the dough with a rolling pin on a lightly floured surface, creating a sheet about 1/4 inch thick 19. Now cut the dough with a spoon-shaped cookie cutter 20. Place the cookies on a baking sheet lined with parchment paper and bake the cookies in a preheated static oven at 340°F for 15 minutes (or in a convection oven at 320°F for 10 minutes). When done, remove the cookies from the oven and let them cool 21.
Once the creams have set, you can assemble the dessert: transfer the creams into two pastry bags with star-shaped nozzles 22 and distribute the creams in the serving glasses, alternating them 23, accompany each yogurt and chocolate glass with the spoon-shaped cookies 24.