Fall-Themed Chocolate-Coated Yogurt Treats
Fall-Themed Chocolate-Coated Yogurt Treats
Ingredients
For the Yogurt Mousse
- 1 cup plain Greek yogurt
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 3 unflavored gelatin sheets
For the Fruit Inserts
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 1 tablespoon granulated sugar
For the Chocolate Coating
- 1 1/2 cups white chocolate melts
- as needed orange food coloring
- as needed green food coloring
- as needed brown food coloring
- as needed red food coloring
Instructions
- 1
Prepare the fruit inserts: In a small saucepan, combine the frozen blueberries, frozen raspberries, and 1 tablespoon of granulated sugar. Cook over medium heat, stirring occasionally, until the fruit breaks down and forms a thick compote, about 8-10 minutes. Mash any large pieces of fruit. Let cool completely. Once cool, spoon small, round portions onto a parchment-lined plate and freeze until solid, about 30 minutes.
⏱️ 15 min
- 2
Prepare the gelatin: Soften the gelatin sheets in a bowl of cold water for 5-10 minutes. Squeeze out excess water and set aside.
⏱️ 5 min - 3
Make the yogurt base: In a medium bowl, whisk the plain Greek yogurt and 1/4 cup of granulated sugar until smooth. In a separate bowl, whip the heavy cream with an electric mixer until light and airy, forming soft peaks.
⏱️ 10 min
- 4
In a small microwave-safe bowl, heat 2 tablespoons of the whisked Greek yogurt for 10-15 seconds, just until warm. Stir in the softened gelatin until completely dissolved. Immediately fold this gelatin mixture into the remaining whisked Greek yogurt.
⏱️ 5 min
- 5
Gently fold the whipped cream into the gelatin-yogurt mixture until just combined, being careful not to deflate the mousse. Transfer the yogurt mousse into a piping bag.
⏱️ 5 min
- 6
Fill the molds: Place a silicone mold with fall shapes (maple leaves, acorns, mushrooms, pumpkins) on a baking sheet. Pipe a small amount of yogurt mousse into the bottom of each cavity. Place one frozen fruit insert into the center of some of the cavities. Pipe the remaining yogurt mousse into the mold cavities, completely covering the fruit inserts and filling the mold to the top. Smooth the surface with a small offset spatula or the back of a spoon.
⏱️ 10 min
- 7
Freeze the yogurt treats: Transfer the baking sheet with the filled mold to the freezer and freeze for at least 2 hours, or until the yogurt mixture is completely solid.
- 8
Prepare the chocolate coating: Once the yogurt treats are solid, carefully remove them from the silicone mold. In separate microwave-safe measuring cups or bowls, melt the white chocolate melts according to package directions, stirring until smooth. Divide the melted white chocolate into several small bowls. Add orange food coloring to one bowl, green food coloring to another, brown food coloring to a third, and red food coloring to a fourth, stirring each until the desired color is achieved.
⏱️ 15 min
- 9
Coat the treats: Insert a wooden skewer into the base of each frozen yogurt treat. Dip each treat individually into the various colored melted chocolates, ensuring a complete and even coating. Allow any excess chocolate to drip off. Place the chocolate-coated treats onto a parchment-lined baking sheet or a cooling rack set over parchment paper.
⏱️ 10 min
- 10
Allow the chocolate to set: Let the chocolate-coated treats sit at room temperature or refrigerate briefly until the chocolate coating has completely hardened and is crunchy. Carefully remove the skewers before serving.
Kitchen Tools
Nutrition Facts (per serving)
Fall-Themed Chocolate-Coated Yogurt Treats
Ingredients
For the Yogurt Mousse
- 1 cup plain Greek yogurt
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 3 unflavored gelatin sheets
For the Fruit Inserts
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 1 tablespoon granulated sugar
For the Chocolate Coating
- 1 1/2 cups white chocolate melts
- as needed orange food coloring
- as needed green food coloring
- as needed brown food coloring
- as needed red food coloring
Instructions
- 1
Prepare the fruit inserts: In a small saucepan, combine the frozen blueberries, frozen raspberries, and 1 tablespoon of granulated sugar. Cook over medium heat, stirring occasionally, until the fruit breaks down and forms a thick compote, about 8-10 minutes. Mash any large pieces of fruit. Let cool completely. Once cool, spoon small, round portions onto a parchment-lined plate and freeze until solid, about 30 minutes.
⏱️ 15 min - 2
Prepare the gelatin: Soften the gelatin sheets in a bowl of cold water for 5-10 minutes. Squeeze out excess water and set aside.
⏱️ 5 min - 3
Make the yogurt base: In a medium bowl, whisk the plain Greek yogurt and 1/4 cup of granulated sugar until smooth. In a separate bowl, whip the heavy cream with an electric mixer until light and airy, forming soft peaks.
⏱️ 10 min - 4
In a small microwave-safe bowl, heat 2 tablespoons of the whisked Greek yogurt for 10-15 seconds, just until warm. Stir in the softened gelatin until completely dissolved. Immediately fold this gelatin mixture into the remaining whisked Greek yogurt.
⏱️ 5 min - 5
Gently fold the whipped cream into the gelatin-yogurt mixture until just combined, being careful not to deflate the mousse. Transfer the yogurt mousse into a piping bag.
⏱️ 5 min - 6
Fill the molds: Place a silicone mold with fall shapes (maple leaves, acorns, mushrooms, pumpkins) on a baking sheet. Pipe a small amount of yogurt mousse into the bottom of each cavity. Place one frozen fruit insert into the center of some of the cavities. Pipe the remaining yogurt mousse into the mold cavities, completely covering the fruit inserts and filling the mold to the top. Smooth the surface with a small offset spatula or the back of a spoon.
⏱️ 10 min - 7
Freeze the yogurt treats: Transfer the baking sheet with the filled mold to the freezer and freeze for at least 2 hours, or until the yogurt mixture is completely solid.
- 8
Prepare the chocolate coating: Once the yogurt treats are solid, carefully remove them from the silicone mold. In separate microwave-safe measuring cups or bowls, melt the white chocolate melts according to package directions, stirring until smooth. Divide the melted white chocolate into several small bowls. Add orange food coloring to one bowl, green food coloring to another, brown food coloring to a third, and red food coloring to a fourth, stirring each until the desired color is achieved.
⏱️ 15 min - 9
Coat the treats: Insert a wooden skewer into the base of each frozen yogurt treat. Dip each treat individually into the various colored melted chocolates, ensuring a complete and even coating. Allow any excess chocolate to drip off. Place the chocolate-coated treats onto a parchment-lined baking sheet or a cooling rack set over parchment paper.
⏱️ 10 min - 10
Allow the chocolate to set: Let the chocolate-coated treats sit at room temperature or refrigerate briefly until the chocolate coating has completely hardened and is crunchy. Carefully remove the skewers before serving.