Calcium-rich chocolate yoghurt dip recipe

Published April 2023 | 2 min read

This deliciously healthy dip will be loved by anyone with a sweet tooth, plus it’s packed full of bone-strengthening calcium.

Dark chocolate and yoghurt make a sensational combination – this easy-to-make dip is perfect to serve with fruit for a special treat for the whole family.

Using greek or greek-style natural yoghurt and milk makes this dish rich in calcium, which helps build and maintain strong and healthy bones. Bone health is a key factor in ageing well, as strong bones will reduce aches and pains, as well as your risk of fractures and even osteoporosis (brittle bones).

The recommended dietary intake of calcium varies at different stages of life, but it’s especially important for babies and young children, pre-teens and teenagers, women during menopause and for everyone as you get older.

Prep time: 10 minutes
Cook time: 5 minutes
Cool time: 1 hour
Makes: 1

Ingredients

• 2 tbsp milk
• 100g dark chocolate, finely chopped
• ⅔ cup thick greek-style natural yoghurt
• Fresh fruit, to serve (we used strawberries, watermelon and pineapple)

Method

1. Heat milk in a small saucepan over low heat until very hot and foamy, but not boiling. Remove from heat and add the chocolate. Set aside for 2 to 3 minutes to melt, then stir until smooth. Pour into a medium bowl and stir in yoghurt. Refrigerate for 1 hour or until thickened and cool.
2. Peel and slice the fruit, or use a biscuit cutter to cut the fruit into shapes and thread onto skewers if desired. Serve fruit with chocolate yoghurt dip.

Handy tips

The consistency of your dip may vary, depending on the yoghurt you use. Pot-set yoghurt will give you a slightly thicker dip compared with stirred yoghurt.

We've served this dip in a coconut for fun! To prepare a coconut, carefully pierce the 'eyes' of the coconut with a corkscrew or skewer. Drain the juice. Holding the coconut in one hand, tap sharply around the 'equator' with a hammer until the shell splits in half. It may take about 30 seconds of patient tapping before it cracks. Remove the flesh from the half with the holes, using a butter knife, and cut into chunks for serving. Make a ring with foil to help steady the coconut half on the platter.

Recipe supplied by Dairy Australia.

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