Viral Strawberry Yogurt Chocolate Clusters
Strawberry yogurt bites coated in a crunchy dark chocolate shell.
In a nutshell: This authentic american viral strawberry yogurt chocolate clusters comes together in just 10 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This simple, viral sweet snack is taking Pinterest by storm. Fresh diced strawberries are folded into Greek yogurt, scooped into clusters, frozen, then dipped in dark chocolate.
Key Equipment
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Chef's Pro-Tips
- Ensure Balanced Room Temperature: Having butter, milk, and eggs at comfortable room temperature allows emulsions to form cleanly, resulting in the tenderest crumb for viral strawberry yogurt chocolate clusters.
- Test with a Toothpick: Insert a wooden skewer or toothpick into the center; look for a few moist crumbs rather than wet batter or a bone-dry stick.
Ingredients
3
servings
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1 cup fresh strawberries, finely diced
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½ cup plain greek yogurt
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1 tbsp honey
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¾ cup dark chocolate chips, melted
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Step-by-Step Instructions
Mix the Clusters
In a bowl, combine the diced strawberries, Greek yogurt, and honey. Mix until the strawberries are evenly distributed.
Freeze the Scoops
Line a plate with parchment paper. Spoon the mixture into 6 small mounds (clusters) on the parchment. Freeze for 1 hour until completely solid.
Dip in Chocolate
Melt the dark chocolate chips. Dip each frozen yogurt cluster into the melted chocolate, coating it completely. The chocolate will shell instantly. Store frozen.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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View on AmazonFrequently Asked Questions
Yes. Store them frozen in an airtight container. The yogurt centers melt quickly at room temperature.
You can, but the recipe balances plain Greek yogurt with a tablespoon of honey. Flavored yogurt will make them noticeably sweeter.
Freezing for 1 hour until solid keeps the mounds intact, and the cold surface makes the melted chocolate shell up instantly.
About 2 weeks in the freezer in a sealed container. They are best eaten straight from frozen.
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